Moroccan Carrot Salad With Lemon Dressing Food

MOROCCAN CARROT SALAD WITH LEMON DRESSING

Steps:

• If currants are at all dry, cover with very hot water until they soften up a bit. Drain well before adding to the salad.
• Toast the almonds, chop the cilantro and scallions.
• Add the dressing ingredients to a personal blender or food processor. Blend until smooth. Set aside.
• To a medium salad bowl, add the matchstick carrots, currants, toasted almonds, scallions, and cilantro.
• Toss with the lemon dressing.
• Garnish as desired and enjoy!

MOROCCAN CARROT SALAD WITH PARSLEY AND ROASTED LEMON

Steps:

• Place the lemon pieces in a cold skillet. Add a generous amount of oil to cover the bottom of the pan and heat over low heat until the rinds soften and begin to brown and caramelize, about 20 minutes.
• In a large bowl, add the cumin, cinnamon, ginger, cayenne, orange zest, orange juice, salt, and pepper. While whisking, pour 1/4 cup olive oil in a thin stream until the dressing reaches your desired consistency. Add the carrots, parsley, and pine nuts. Remove the caramelized lemon to the bowl using a slotted spoon. Toss and taste for seasoning. Drizzle in some of the lemon infused oil, to taste.
• Store in the refrigerator until serving time.

MOROCCAN-STYLE CARROT SALAD

Steps:

• 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.)

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.

MOROCCAN CARROT SALAD

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 CARROT SALAD WITH PARSLEY AND ROASTED LEMON RECIPE

Steps:

• Place the lemon pieces in a cold skillet. Add a generous amount of oil to cover the bottom of the pan and heat over low heat until the rinds soften and begin to brown and caramelize, about 20 minutes.
• In a large bowl, add the cumin, cinnamon, ginger, cayenne, orange zest, orange juice, salt, and pepper. While whisking, pour 1/4 cup olive oil in a thin stream until the dressing reaches your desired consistency. Add the carrots, parsley, and pine nuts. Remove the caramelized lemon to the bowl using a slotted spoon. Toss and taste for seasoning. Drizzle in some of the lemon infused oil, to taste.
• Store in the refrigerator until serving time.

CARROT SALAD WITH MOROCCAN DRESSING

Steps:

• Cut carrots diagonally into 1/2 " pieces.
• Place carrots in rapidly boiling water and cook for 4 minutes, drain, rinse with cold water and pat dry.
• In a large bowl, add the orange & lemon juices, honey, parpika, cumin and cinnamon.
• Next add in the carrots and toss, sprinkle with the mint, cilantro, parsley, sesame oil and sesame seeds.
• Season with salt and pepper and serve.
• Note: * To toast sesame seeds *.
• Place sesame seeds in a dry skillet and shake over medium high heat until lightly toasted. They cook quickly becareful not to burn them.