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.

Moroccan Carrot Salad

AuthorAuthor: Bavel

A punchy and crisp pickled carrot salad served with lemony yogurt.

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Prep TimePrep Time 20 minutes minutes

Cook TimeCook Time 10 minutes minutes

Total TimeTotal Time 30 minutes minutes

Cook ModePrevent your screen from going dark

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 

• 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.
• 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.
• 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.
• 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.
• 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.