Tunisian Carrot Salad with Radishes and Olives

1. 1

   Bring large pot of salted water to a boil.

2. 2

   Blanch carrots 3 to 4 minutes, or until just tender.

3. 3

   Transfer to bowl of ice water to stop cooking; drain, and transfer to large bowl.

4. 4

   Stir in radishes and olives.

5. 5

   Heat oil, garlic, cumin, and paprika in small skillet over medium heat 2 minutes, or until garlic sizzles and starts to brown.

6. 6

   Stir oil mixture into carrot mixture.

7. 7

   Add lemon juice to skillet to remove any last bits in pan, then stir into carrot mixture.

8. 8

   Season with salt and pepper, if desired.

9. 9

   Stir in cilantro.

10. 10

    Let stand 20 minutes at room temperature to marry flavors.

* Per serving · 4 servings · Values may vary.

No additional tips available.