easyTime:< 30 minsServes:4 as a side dish
On a recent trip to Paris, I became obsessed with carrot salads. The freshness, the crunch and the sweetness are all highly addictive. This version takes a smokier, spicier turn, resulting in a glorious autumnal salad that holds its own against any grilled protein. You’ll have a little chermoula left over – consider it a gift. It’s just as transformative stirred into butter as it is dolloped onto fried eggs.
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