Moroccan Carrot Salad
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
- 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.