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Spicy Moroccan Carrot Salad

Spicy Moroccan Carrot Salad

Cooking Time

Preparation Time : 35

Cook Time : 10

Total Time : 45


Serves 4

  • small rainbow carrots (about 24), tops trimmed 700 gms

  • dried red chilies, such as guajillo, stems removed 8 nos

  • Garlic Cloves,coarsely chopped 3 nos

  • Wine vinegar 1/2 cups

  • Ground Cumin 1 tsp

  • Kosher Salt 1/2 tsp

  • Freshly Ground Black Pepper 1/2 tsp

  • Red Pepper Flakes 1/2 tsp

  • Extra Virgin Olive Oil 1/2 cups

  • Micro greens, such as Hearts of Fire 1/4 cups

  • Flakes Sea Salt,such ad maldon 1 tbsp

  • Expeller-pressed canola oil 1 cups

  • large fresh rosemary sprig, leaves stripped from the steam and coarsely chopped (about 2 tablespoons) 1 nos

  • whole Marcona almonds 2 cups

  • kosher salt 1 tsp


  • 01

    To prepare the carrots: Bring a large pot of lightly salted water to a boil over high heat. Prepare an ice bath by filling a large bowl halfway with water and adding a tray of ice cubes.

  • 02

    Blanch the carrots in the boiling water until tender when pierced with a knife, about 3 minutes. Drain the carrots and plunge into the ice bath to shock them ? i.e., stop the cooking and cool them quickly; this procedure also locks in the carrots? bright color.

  • 03

    Drain the carrots again. You want them to be relatively uniform in size, so if any of them are large, cut them lengthwise in half.

  • 04

    To prepare the marinade: Put a small dry skillet over low heat, add the chilies, and toast for 1 or 2 minutes; shake the pan so they don?t scorch. Break up the chilies and put them in a food processor. Pulse the chilies to a coarse powder; you should have about ? cup.

  • 05

    Put the chili powder in a mixing bowl, add the vinegar, garlic, cumin, kosher salt, black pepper, and red pepper flakes, and whisk until blended. While whisking, slowly pour in the oil in a stream until emulsified.

  • 06

    Put the carrots in a mixing bowl and pour in the chili mixture, tossing to coat. Marinate for 1 to 2 hours, tossing periodically.

  • 07

    To serve: Crisscross the carrots on a platter. Scatter the micro greens and almonds on top and season with flaked sea salt.

  • 08

    Note: Hearts on Fire is a variety of micro greens with garnet-colored veins and stems. They not only give stunning color to a dish but also add a vibrant tart, citrusy flavor, reminiscent of sorrel.



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