A Moroccan Carrot Salad that comes together very quickly yet is full of flavor. This side dish is the third recipe from Michael Solomonov’s Zahav restaurant cookbook. I love this cookbook. Don’t take my word for it, see this review posted on Epicurious. The big question they asked is why it has taken so long for Israeli food to get popular. After trying a number of these recipes, I am asking the same question. I really, really enjoyed my Charred Eggplant Salad and enjoyed my Green Bean Salad with a Tahini dressing.
The carrot salad gets its Moroccan flavors from such spices as cumin, lemon and mint. Like Mr. Solomonov, I kicked up the recipe a bit by adding Aleppo pepper – playing to my LOVE of MEXICAN food. The fresh herbs bring a real summer like taste and texture to this dish. I really like working with cilantro. Cilantro is both lemony and peppery. Cilantro is the plant that coriander is made from which is logical to include with this cumin spice salad.
The cast of characters include carrots (obviously), cilantro, garlic, Greek olive oil, orange and lemon juice, aleppo pepper and cumin.
The carrots are poached in water and Kosher salt. A really easy way to soften the carrots and get them ready pretty quickly.
Once the carrots are softened, all the ingredients are combined in a mixing bowl. The cilantro and the red flakes of the aleppo pepper are easy to see. At the bottom of the bowl, you can see the lemon and orange juice. Because the carrots are softened, the acidity of the juices also softens the carrots. So do not over poach the carrots.
The Moroccan Carrot Salad plated.
- 6 Carrots, peeled
- Kosher salt
- 1/4 Cup Orange juice
- 2 tablespoons lemon juice
- 1 teaspoon Ground cumin
- 1 teaspoon Aleppo pepper
- 1 Garlic clove, minced
- 1/4 Cup Olive oil
- 1/4 bunch cilantro
- Fresh mint for garnish
- In a large, deep skillet, add carrots and barely cover with water. Season with a pinch of Kosher salt.
- Cook over medium-high heat until the carrots begin to soften, 10 to 12 minutes. Reserve cooking liquid. Remove the carrots and set aside.
- To the reserved cooking liquid, add the orange juice, lemon juice, cumin, pepper minced garlic clove, add to the cooking liquid, and bring to a simmer.
- Reduce until syrupy, 10 minutes.
- Meanwhile, when the carrots are cool enough to handle, cut into rustic chunks and set aside in a bowl.
- Remove syrupy mixture from the heat and add olive oil to create a vinaigrette.
- Put all ingredients in a bowl and mix.
- Toss and garnish with mint.
- Serve and enjoy!