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.
TAIM'S MOROCCAN CARROT SALAD (NOT SPICY)
Courtesy of Chef Einat Admony of Taim Restaurant in NYC. One of the many ways I prepare this type of a salad, depending on my mood.
Provided by AniSarit
Categories Vegetable
Time 30m
Yield 5 serving(s)
Number Of Ingredients 11
Steps:
- Place carrots in a large pot of cold water and bring to a boil, cooking until slightly tender but not overdone, approximately 15 minutes depending on the size of the carrots.
- Drain and place carrots in an ice-water bath until cool.
- Slice diagonally into 1/4-inch-thick rounds.
- In a large pan, sauté the carrot slices in olive oil until slightly brown, cooking them in small batches if your pan becomes crowded.
- Place carrots in a bowl, add the olive oil and the remaining ingredients, and mix well.
- For best results, refrigerate overnight and serve at room temperature.
Nutrition Facts : Calories 155.4, Fat 8.8, SaturatedFat 1.2, Sodium 825, Carbohydrate 19.2, Fiber 5.5, Sugar 8.8, Protein 2
MOROCCAN CARROTS
Learn how to reduce poaching liquid to a syrup for intensity of flavor. Add a few spices and garnish with fresh herbs, and you've got a truly beautiful side dish.
Provided by Michael Solomonov
Categories side-dish
Time 40m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Put carrots in a large, deep skillet and barely cover with water. Season with a pinch of salt. Cook over medium-high heat until the carrots begin to soften, 10-12 minutes.
- Remove the carrots and set aside, reserving the cooking liquid in the skillet. To the liquid, add the orange juice, lemon juice, cumin, and pepper. Smash a garlic clove, discard the peel, and add to the cooking liquid. Bring to a simmer and 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 heat and add olive oil; shake it around in the skillet to create a vinaigrette. Discard the garlic and spoon the vinaigrette over the carrots. Garnish with torn mint and cilantro. Toss and serve.
MOROCCAN CARROT SALAD
Provided by Florence Fabricant
Categories salads and dressings
Time 30m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Put the carrots in a saucepan with water to cover, bring to a boil and simmer about 15 minutes, until the carrots are tender but slightly firm. Drain the carrots and put in a bowl.
- Add the lemon juice and mix well. Combine the cumin, coriander, sugar and salt in a small dish, mix, then add to the carrots. Toss well. Season with pepper and fold in the olive oil and fresh coriander.
- Cover and allow to marinate at least six hours before serving.
Nutrition Facts : @context http, Calories 73, UnsaturatedFat 2 grams, Carbohydrate 12 grams, Fat 3 grams, Fiber 3 grams, Protein 1 gram, SaturatedFat 0 grams, Sodium 225 milligrams, Sugar 6 grams
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 CARROT SALAD
Provided by Marian Burros
Categories weekday, salads and dressings
Time 30m
Yield 8 servings
Number Of Ingredients 11
Steps:
- Bring 2 large pots of water to boil. Add the carrots and cook just until tender, about 8 minutes. Drain and set aside. Meanwhile, add the Swiss chard to the second pot of water and blanch for 5 minutes. Drain and immediately plunge into a bowl of cold water. Drain, press out all of the water, chop coarsely and set aside.
- Whisk together remaining ingredients except salt and pepper. Add the carrots and Swiss chard and toss. Season with salt and pepper. Cover and refrigerate at least 2 hours before serving.
Nutrition Facts : @context http, Calories 203, UnsaturatedFat 12 grams, Carbohydrate 19 grams, Fat 14 grams, Fiber 5 grams, Protein 3 grams, SaturatedFat 2 grams, Sodium 555 milligrams, Sugar 8 grams
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