Moroccan Carrot Salad With Parsley And Roasted Lemon Food

THE BEST MOROCCAN CARROT SALAD RECIPE

Steps:

• Steam the carrots in a pressure cooker for 2 minutes. Alternatively, boil the carrots in a hot pan filled with water. Carrots should be cooked al dente.
• In a pan on medium heat, put the carrots, the olive oil and garlic.
• Add the spices, parsley, coriander, lemon juice and preserved lemons. Cook for 2 minutes while mixing.
• Add the water, reduce the heat and let everything cook for 5-10 minutes, until there is no liquid in the pan and the carrots are well infused with the spices.
• You can serve hot, tepid or cold, depending on your preference, either as a salad or with toasted bread.

THE BEST MOROCCAN CARROT SALAD

Steps:

• Slice the carrots into 3/4" rounds (cut them in half lengthwise as you get to the thicker part. The goal is to have all the carrots be approximately the same size, so they can cook evenly)
• Place carrots in a medium size pot, add water so it covers about 2" above the carrots and the salt. Bring to a boil and reduce the heat slightly so they can keep boiling. Cook for 45 minutes or until the carrots are tender, but not mushy (See note 3)
• Drain them well, transfer them to large bowl and immediately add the lemon juice, olive oil, paprika, cumin and sumac and toss well. Add the chopped cilantro or parsley, toss again and refrigerate until ready to serve (see note 4)

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 RAW CARROT SALAD

Steps:

• In a large bowl, mix together all the ingredients. Cover and let marinate in the refrigerator for at least 2 hours or up to 2 days to allow the flavors to meld and permeate the carrots. Served chilled or at room temperature.
• VARIATIONS
• Moroccan Cooked Carrot Salad (Shlata Chizo Metbucha): o not grate the carrots, but cut them on a diagonal into 1/4-inch-thick slices. Cook in gently boiling water until crisp-tender, about 10 minutes. Drain, rinse under cold water, and drain again. Toss with the dressing as above. **Moroccan Carrot-Orange Salad (Shlata Chizo):**Omit the cumin and add 1 1/2 teaspoons orange blossom water or 1/2 cup fresh orange juice, 1/4 cup chopped fresh spearmint, and, if desired, 1 tablespoon sugar or honey. **Turkish Carrot Salad with Yogurt (Havuc Salatasi):**Substitute 1 cup plain yogurt for the lemon juice.

MOROCCAN COOKED CARROT SALAD

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 RAW CARROT SALAD

Steps:

• Put shredded carrots and chopped parsley in a large bowl
• Whisk lemon juice and spices. Keep whisking while slowly adding the olive oil to emulsify the ingredients.
• Toss dressing with shredded carrots and parsley. Chill for an hour in the fridge and let flavors merge. Enjoy!
• Note: This salad can be stored in an airtight container in the fridge for several days.

MOROCCAN CARROT SALAD

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.

MOROCCAN CARROT SALAD

Steps:

• Slice carrots into uniform sized medallions or rounds. If the carrots are thicker, cut them into half before slicing.
• Place carrot slices in the top basket of a steamer and steam the vegetable for about 10 to 15 minutes until quite tender but still retaining shape. Make sure they don't over cook and fall apart.Tip: Alternatively, boil carrot slices in a large pot of salted water for 20 minutes and drain very well.
• While the carrots are cooking, take a large mixing bowl and whisk olive oil, lemon juice, honey, grated garlic, paprika, sumac, ground cumin, ground coriander, cinnamon or cardamom, black pepper and salt.
• Then add the warm carrot slices, cilantro, parsley, green onions and toss it all together. Sprinkle with sesame seeds.
• Serve the salad warm or at room temperature.

MOROCCAN CARROT SALAD

Steps:

• Grate carrots.
• Drizzle carrots with olive oil to coat.
• Sprinkle with cumin and sugar and toss.
• Add chopped fresh parsley and a sprinkle of lemon juice before you serve.

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.

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 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.