Moroccan Carrot Salad
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Body+Soul, March 2008
- Yield Serves 4
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Ingredients
- 1/4 cup shelled pistachios
- Coarse salt and ground pepper
- 1 1/2 pounds carrots, peeled, halved lengthwise, and cut into 2-inch pieces (halve pieces again if thick)
- 1/4 cup raisins
- 3 tablespoons lemon juice (from 1 lemon)
- 2 garlic cloves, mashed to a paste
- 1/2 teaspoon ground cumin
- 1/2 teaspoon paprika
- 1/4 teaspoon ground cinnamon
- 1/8 teaspoon ground cayenne pepper
- 2 tablespoons extra-virgin olive oil
- 1/4 cup fresh cilantro leaves
Directions
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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.
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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.
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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.
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Add carrots, pistachios, and cilantro to dressing; toss to combine.
I've made this twice and love it. I can't wait to try it raw with grated carrots as the commenter above suggests.
This salad also tastes great raw - just grate or shred carrots. Just made it with a spicy dukkah mix from vibrantflavors.com - wonderful!
I made this without cilantro, and it tasted fine. Also substituted toasted chopped almonds for the pistachios. It was a nice tart, energizing dish.