Moroccan Carrot Salad
Author: 
Recipe type: Salad
Cuisine: Moroccan
Prep time: 
Cook time: 
Total time: 
 
A punchy and crisp pickled carrot salad served with lemony yogurt.
Ingredients
  • 8 cups water
  • 3 tablespoons kosher salt
  • 3 large carrots, peeled and sliced on a bias into third-inch slices
  • 1 teaspoon ground Kashmiri pepper (can substitute paprika or chili flakes)
  • 0.5 teaspoon ground cumin
  • 1 tablespoon champagne vinegar
  • 1 tablespoon golden balsamic vinegar
  • 2 tablespoons olive oil
  • 5 drops orange blossom oil
  • 1.5 gloves garlic, grated (I used a Microplane)
  • 3 tablespoons dukkah
  • 1 radish, thinly sliced
  • 2 sprigs of dill
  • Meyer lemon yogurt (1 clove garlic, grated + 1 teaspoon lemon juice + 1 teaspoon kosher salt + zest of 1 meyer lemon + 1.24 cups whole milk Greek yogurt)
Instructions
  1. In a large saucepan, bring the water and 3 tablespoons of salt to a boil. Add the carrots and boil for about 6 minutes, until cooked through.
  2. Line a plate or sheet pan with paper towels. Drain the carrots and then place them in a bowl of ice water to shock for 2 minutes. Transfer the carrots to the prepared plate to dry.
  3. Once the carrots are completely dry, transfer them to a medium bowl along with the pepper, cumin, champagne and golden vinegars, olive oil, orange blossom oil, garlic, and the remaining salt and toss to coat.
  4. In a separate bowl, add the garlic and lemon juice. Let sit for a few minutes to marinate. Then add salt, lemon zest and yogurt and stir to thoroughly combine.
  5. Spoon the yogurt onto one side of a plate or shallow bowl and place the carrots alongside. Garnish with dukkah, radish, and dill. Serve immediately.
Recipe by Saffron and Honey at https://saffronandhoney.com/moroccan-carrot-salad/