MOROCCAN CARROT SALAD
Steps:
- Bring a large pot of salted water to a boil. Add the carrots and boil until tender, about 15 minutes. Let cool slightly, then slice into 1/2-inch coins.
- In a large bowl, whisk the olive oil, harissa, garlic, lemon juice, 3/4 teaspoon salt and some pepper. Toss with the carrots to coat, then toss with the cilantro and parsley. Sprinkle with the sesame seeds and serve warm or at room temp, or refrigerate until ready to serve.
SPINACH, GOAT CHEESE AND ROASTED CARROT SALAD
Provided by Food Network Kitchen
Categories side-dish
Time 40m
Yield 6 to 8 servings
Number Of Ingredients 12
Steps:
- Place a baking sheet in the oven; preheat to 450 degrees F. Toss the carrots with 1 tablespoon olive oil, a big pinch of salt and a few grinds of pepper in a large bowl. Spread the carrots on the hot pan and bake until lightly browned and tender, 20 to 25 minutes.
- Meanwhile, toast the almonds in a small dry skillet over low heat, stirring frequently, about 5 minutes. Let cool.
- Whisk the vinegar, honey, mustard and shallot in a large bowl. Slowly whisk in the remaining 1/4 cup olive oil until combined. Add the spinach, lettuce and almonds and toss to coat. Season with salt and pepper. Transfer the salad and carrots to a platter. Top with the goat cheese and chives.
MOROCCAN CARROT AND SPINACH SALAD
This lovely warm salad, with flavours reminiscent of Morocco, is the creation of celebrity chef Wolfgang Puck.
Provided by Irmgard
Categories Spinach
Time 35m
Yield 6-8 serving(s)
Number Of Ingredients 11
Steps:
- In a large saute pan, heat 1 tablespoon olive oil.
- Add the carrots, 2 tablespoons sugar, 1/2 cup lemon juice, and 1/4 teaspoon kosher salt.
- Cook the carrots until they just start softening.
- In another saute pan, heat 1 tablespoon olive oil.
- Add the spinach and cook just until wilted.
- Remove from the pan and chop roughly.
- In a large bowl, combine the cooked carrots, spinach, remaining 1 teaspoon sugar, cumin, garlic, orange juice, remaining lemon juice and remaining olive oil.
- Serve warm.
Nutrition Facts : Calories 129, Fat 7.1, SaturatedFat 1, Sodium 221.2, Carbohydrate 16.9, Fiber 3, Sugar 10.1, Protein 1.5
MOROCCAN CARROT SALAD
Steps:
- Cook carrots in two cups water covered until just tender (approximately 6 minutes). In a medium sized bowl, mix cayenne, cumin, honey and lemon juice. Whisk in olive oil. Drain excess water (if any) and toss warm carrots with vinaigrette. Season with salt and pepper. Serve warm or at room temperature.
MOROCCAN CARROT SALAD
Shaved carrots spiced with coriander, cumin, cayenne and cinnamon are tossed with golden raisins and a light lemon dressing.
Provided by Food Network Kitchen
Time 15m
Yield 4-6
Number Of Ingredients 10
Steps:
- Peel the carrots and shave them into ribbons with a vegetable peeler. Put in a large bowl. Add the lemon juice, oil, raisins, coriander, cumin, cayenne, cinnamon and 3/4 teaspoon salt and toss to combine. Transfer to a serving platter and sprinkle with chopped parsley.
MOROCCAN COOKED CARROT SALAD
There are many versions of this cooked carrot salad throughout the Middle East and North Africa. This one, seasoned with lemon juice, cumin, garlic and olive oil, is always a crowd pleaser.
Provided by Martha Rose Shulman
Categories easy, quick, salads and dressings, side dish
Time 15m
Yield Serves 4
Number Of Ingredients 10
Steps:
- Place the carrots in a steamer above 1 inch of boiling water, cover and steam 5 to 8 minutes, until tender. Remove from the heat, rinse with cold water, and drain on paper towels.
- Heat 2 tablespoons of the olive oil in a large, heavy skillet and add the garlic and cumin. Cook, stirring, for about 30 seconds, until the garlic smells fragrant, and stir in the carrots, pepper, and salt to taste. Stir together for a few minutes, until the carrots are nicely seasoned. Remove from the heat and stir in the lemon juice, remaining olive oil, and the parsley. Taste and adjust salt and lemon juice as desired. Transfer to a platter, and decorate with olives and hard-boiled eggs if desired. Serve at room temperature.
MOROCCAN CHICKPEA, CARROT & SPINACH SALAD
This is from Sanitarium, love the sound of it but I would minus the raisins, I don't really do fruit in a savoury dish.
Provided by Mandy
Categories Onions
Time 25m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Heat oil in a non-stick frypan over medium heat, add cumin, chickpeas and garlic, cook stirring often, for 3 minutes Remove from heat.
- Combine orange juice and currants in a tea cup. Microwave for 1 min until hot, drain & reserve orange juice.
- Combine currants, chickpea micture, carrots, green onions, spinach & coriander in a large bowl.
- To make dressing: Combine tahini & reserved orange juice, season to taste, whisk to combine & drizzle over salad.
- Toss salad through to coat in dressing and sprinkle with seeds to serve.
Nutrition Facts : Calories 317.9, Fat 12.7, SaturatedFat 1.7, Sodium 359.9, Carbohydrate 45.2, Fiber 8.8, Sugar 12.5, Protein 10.2
MOROCCAN CARROT SALAD
Cumin and cayenne give this bright orange salad its bite.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees. Spread pistachios on a rimmed baking sheet; toast in oven until fragrant, 8 to 10 minutes. Let cool; coarsely chop.
- In a large saucepan of boiling salted water, cook carrots until crisp-tender, 5 to 7 minutes, adding raisins during last minute of cooking. Drain in a colander; rinse under cold water until cool.
- In a medium bowl, whisk together lemon juice, garlic, cumin, paprika, cinnamon, and cayenne; season with salt and pepper. Whisking constantly, slowly add olive oil.
- Add carrots, pistachios, and cilantro to dressing; toss to combine.
Nutrition Facts : Calories 214 g, Fat 11 g, Fiber 6 g, Protein 4 g
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MOROCCAN CARROT SALAD | THE MEDITERRANEAN DISH
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5/5 (16)Total Time 30 minsCategory SaladCalories 144 per serving
- Bring a large pot of salted water to a boil. Add carrots and cook for about 20 minutes until nice and tender. Drain.
- Transfer the cooked carrots immediately to a large mixing bowl. And while nice and warm, season with a dash kosher salt, and the spices (harissa spice, cumin, coriander and paprika.) Add minced garlic, celery, cilantro, lemon juice and extra virgin olive oil.
- If you like, add a sprinkle of toasted sesame seeds. Give the carrot salad a good toss to combine. Set the carrot salad aside for a bit before serving (it's best served at room temperature.)
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