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Saffron and Honey

Eat Chic

May 10, 2021

Moroccan Carrot Salad

Sometimes, you’re so excited about a new cookbook that you even make something just for yourself for lunch! That’s me and Bavel. I have never been to their restaurant in LA, but this book is all food I want to eat and cook.

Today, I made their gorgeous Moroccan Carrot Salad, with quick-pickled carrots and radishes and a meyer lemon yogurt. Some dill and dukkah to round things out. Just the right amount of citrus and brightness for this cloudy day.

The recipe does require a well-stocked pantry and spice cabinet. Luckily, these are all flavors I use in my own cooking fairly often so, I already had most of the ingredients required, except for the orange blossom oil.

 

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Moroccan Carrot Salad
Author: Bavel
Recipe type: Salad
Cuisine: Moroccan
Prep time:  20 mins
Cook time:  10 mins
Total time:  30 mins
 
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.
3.5.3251

 

Reader Interactions

Comments

  1. chef mimi says

    May 11, 2021 at 11:48 am

    This is really nice. I expected the carrots to be grated, so this was a nice surprise. So pretty!

    Reply
    • saffronandhoney says

      May 11, 2021 at 4:53 pm

      Yes! I often see them grated when they’re pickled, as well. It was nice to have the extra “bite.”

      Reply
  2. Karen (Back Road Journal) says

    May 25, 2021 at 12:48 pm

    I can see why this would be a recipe you would want to try, it does sound like it would be very flavorful.

    Reply
    • saffronandhoney says

      May 25, 2021 at 2:17 pm

      Full of flavor! Thank you, Karen.

      Reply

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Welcome to Saffron & Honey, my little place under the sun to cook and live colorfully. I'm Ksenia and I'm a cook, writer, and food photographer. Read More…

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