Moroccan Carrot Salad
![5 Modern Israeli Recipes That Go Beyond Falafel and Hummus: Moroccan Carrot Salad (0319) Moroccan Carrot Salad](https://www.sunset.com/wp-content/uploads/4_3_horizontal_inbody_900x506/israeli-recipes-moroccan-carrot-salad-sun-61132-0319.jpg)
Israeli chef Alon Shaya, of Denver’s Safta, buys bunches of young carrots. “The skins are more tender,” he says. “I roast them skin-on for the added nutrients.” Rather than throw out the carrot tops, he blanches them quickly in salted water to pull out the bitterness and turns them into a pesto.
This recipe, and others like it, can be found in the article “The Recipes You Should Be Cooking This March.”
How to Make It
Heat the oven to 400°.
Toss the carrots with 1 tbsp. oil and 1 tsp. salt and spread them over a rimmed baking sheet. Roast until they’re sweet and tender on the outside but still have a raw crunch in the center, 12 to 15 minutes. Let cool.
In a large salad bowl, combine the remaining 1⁄4 cup oil with the vinegar, harissa, sugar, spices, orange zest, and remaining 1⁄2 tsp. salt. No need to worry about emulsifying. Thinly slice the onion and toss it in the dressing, then pile in the carrots. Tear the mint leaves over the salad just before serving.
*Harissa, a North African chili-and-spice paste, can be found in well-stocked grocery stores and online.
Ingredients
Directions
Heat the oven to 400°.
Toss the carrots with 1 tbsp. oil and 1 tsp. salt and spread them over a rimmed baking sheet. Roast until they’re sweet and tender on the outside but still have a raw crunch in the center, 12 to 15 minutes. Let cool.
In a large salad bowl, combine the remaining 1⁄4 cup oil with the vinegar, harissa, sugar, spices, orange zest, and remaining 1⁄2 tsp. salt. No need to worry about emulsifying. Thinly slice the onion and toss it in the dressing, then pile in the carrots. Tear the mint leaves over the salad just before serving.
*Harissa, a North African chili-and-spice paste, can be found in well-stocked grocery stores and online.