My grandma asked me this week to recommend a recipe to her (which in itself says something…) and I recommended this salad. She was interested and asked for the ingredients;
“But garlic is…. Spicy…”
“And carrot is sweet.”
“well aware of that…”
“OUR PEOPLE don’t mix sweet with another taste…”
“But that’s the entire point, grandma….”
So yeah, grandma found a way to get the Yenta into the conversation, but the bottom line was that she promised she will try to make it and only then make her final complaint conclusion.
I learned to make this dish from a dear man called Jacob, who did a big Mitzvah last year on Passover and came here from Israel to basically cook Passover meals for 3 days for about 100 people for them to celebrate a kosher and well-prepared Passover meal.
This salad was one of the foods served as entrées and from the moment the first carrot touched my tongue, I knew it was love. And it was then, that I slowly but surely, started removing the rest of the plates containing this salad from the rest of the table, and bringing them more and more towards my part of the table.
Once Passover was over, Jacob taught me how to make this salad and since then, It is a permanent occupier of my fridge for the purpose of satisfying my obsession for orange vegetables.(such as my Autumn orange soup) It is so easy to make and can really go well with many things, with raw vegetables salad, with veggie balls, rice and also – wait for it – with some Crunchy homemade peanut butter. Well, I already told you, everything goes well with peanut butter.
Ingredients: (to fill a 1 liter container)
- 1 Kg carrots. peeled
- 6-8 garlic cloves
- Lemon juice from 1 lemon
- 2 tbsp olive oil
- 1 tsp salt
- 1 tsp of white pepper powder
- 2 tbsp sweet paprika powder
- A pinch of hot paprika powder (optional if you like it spicy)
- 3-4 dried chilli peppers (for the real daredevils among you)
- Boil water in a pot. Once the water are boiling, place the carrots in the pot and boil them until they soften (approx. 30 minutes) . Meanwhile, grate the garlic , using a grater or food processor.
- When the carrots are ready. Take them out of the pot, filter out the water and let them cool so that you can work with them. Once they cooled off, cut them into cubes and put them into a bowl along with the grated garlic. Add the salt, pepper, paprika, cut the dried chilli peppers in 2-3 pieces and add them to the mix (optional), mix all the ingredients until the mix is somewhat uniform. Finally, add the olive oil and lemon juice and mix again.
Although it is Extremely tasty as it is, I recommend letting the salad marinate for a few hours and up to one day in the fridge before eating it, in order for all the ingredients to be absorbed and to have the fuller, stronger taste of this dish.
Keep it stored in the fridge in a closed container. It holds for about 8-10 days.
Keep it spicy!
Song of the recipe: Spice up your life – Spice girls