Sunday, August 3, 2014

Carrot Salad - Zalatat Jizar

This is the last recipe I made from the Iraq Cookbook; I turned it into the library earlier this week.  I made several things from the book, but my two favorite recipes were carp with rice and rice with fava beans.  

I think the next cookbook I get from the library will either be French or Peruvian.  I haven't made much French food, but it seems like it might be complicated.  

The ingredients are 4 carrots, 4 beets, a large hand-full of slivered almonds, a bunch of parsley, lemon juice, extra virgin olive oil, salt, and pepper.

I grated the carrots and beets.  Grated is my least favorite kitchen task.  It's so tedious. 

I chopped up the parsley and added it to the bowl.

I added the slivered almonds.  I was supposed to use the almonds as a garnish, but I didn't read the instructions well.  Mixing the nuts into the salad worked, but the beets dyed them a dark red.

I squeezed in the lemon juice and poured in a little extra virgin olive oil.

After adding salt and pepper, the salad was ready to go.

This was a flavorful and nutritious salad.  I like beets, but if you don't, this isn't the salad for you you.  It was bright and fresh.

After a day the carrots became a beet red color, and the salad wasn't as pretty.  It still tasted the same, but it was monochromatic.  

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