Tunisan Carrot Salad



Tunisan Carrot Salad

As you know, I  love meat! I am a carnivore! I believe that the only way to eat protein is by consuming animals. At least that is what I used to think.
Lately, I've been reexamining my relationship with fruits and veggies and discovered I've missed out on a lot of exciting foods and food combinations. For example dinner yesterday was a zucchini gratin made with a homemade bechamel sauce and Tunisan carrots.

I have to admit cooking vegetarian is so new to me that I find myself going to the experts like Mark Bittman, Lorna Sass, and Deborah Madison.  I figure the more I can learn from these experts the better cook I will be...like cooking from Julia Child books to learn the basics of French cooking.

For diner today I made a zucchini and rice gratin with a side dish called Tunsian Carrot Salad.  Both recipes are from Deborah Madisons  book called Vegetarian Cooking for Everyone. On another day I will tell you about Ms. Madison's bechamel sauce which is used to make the gratin.  It is infused with aromatics and herbs, creamy and so flavorful like none I have ever tasted. Today I want to tell you about the carrots.

They are so easy to make...boil some whole carrots in salted water until the are just tender but not soft, cut them into disks, mix with black olives and feta, toss in a vinegarette and sprinke with some herbs and more feta. Oh My!

Tunsian Carrot Salad
Serves 4-6

1 pound carrots
1 garlic clove minced
salt
2 teaspoons hot paprika or Harissa (Rod had made some Harissa the day before, so I used this yummy, new to me, flavoring)
1 tablespoon red wine vinegar or fresh lemon juice (I used the lemon for a more summery taste)
3 tablespoons olive oil
2 tablespoons chopped parsley
1/3 cup crumbled or thinly sliced feta cheese
12 oil-cured black olives, pitted and diced.

Peel the whole carrots and then boil them in salted water until tender but not soft. Drain and cut into disks.

Smash the garlic with 1/4 tsp of salt and make into a paste.  In a bowl, combine, garlic, paprika or Harissa, vinegar (or lemon juice) parsely, and most the cheese and olives and toss with the carrots. Garnish with the remaining cheese and olives.