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The CIA Cookbook
by The Culinary Institute of America
This unusual carrot salad gets its mysteriously rich taste in part from the dates, which infuse the onions with their sweetness as they cook.
Makes 8 Servings


• 2 Ib carrots, peeled and thinly sliced
• 2 garlic cloves
• 4 tbsp olive oil
• Juice of 1 lemon
• 1 tbsp ground cumin
• Small pinch of cayenne pepper
• 1 tsp minced cilantro
• 1 tsp minced parsley
• 2 onions, finely chopped
• 1 cup chopped dates

In a medium saucepan, combine the carrots and garlic. Add water to cover by 1 or 2 inches. Bring to a simmer and cook until tender, about 5 minutes. Using a slotted spoon, transfer the carrots to a bowl.

2. Cook the cooking liquid over medium heat to reduce to 1/2 cup. Whisk in 2 tablespoons of the olive oil and the lemon juice to the reduced cooking liquid. Pour the mixture over the carrots. Add the cumin, cayenne, cilantro, and parsley. Set aside.

3. Heat the remaining olive oil in a medium saucepan over medium heat. Add the onions and saute until translucent, about 5 minutes. Add the dates and cook until the dates are softened. Toss the onion and date mixture with the carrots. Let cool. Cover the salad and refrigerate for 1 to 2 hours before serving.

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