Moroccan Carrot Salad is a year-round favorite. Years ago, we blanched the carrots until just tender and quick chilled them in an ice bath. More recently, we oven roast them until the crunch is gone and the edges start to color. Roasting the carrots causes more water to evaporate so they weigh considerably less after cooking. Our serving portions are calculated by weight, about 6 - 8 servings per pound of finished salad. So, cooking them in the oven requires us to start with more carrots. Play around with how many carrots you think you need, roast them and pour over the dressing. No rocket science here!
All sorts of carrots work for this salad; regular sized peeled and crinkle cut, long narrow carrots peeled and roll cut or baby carrots straight from the bag. I've even seen beautiful Heirloom carrots in deep red, orange, purple and yellow....pricey but cool!
|Number of servings:||6 - 8|
|Skill Level:||1 - Easy (1 Easy - 5 Hard)|
|Estimated POINT value:|
- 2 1/2 pounds carrots, peel and slice or chunk
- 1/4 cup finely chopped parsley
- 3 tablespoons olive oil
- 2 tablespoons finely chopped garlic
- 2 teaspoons paprika
- 3/4 teaspoon San-J Szechuan sauce (or harissa to taste)
- 1 tablespoon cumin
- 1/2 cup freshly squeezed lemon juice (about 2 lemons)
Peel and cut the carrots. Slicing on the diagonal or a roll cut look nice.
Put the carrots onto a jelly roll pan or 1/2 sheet pan. Drizzle with a little olive oil and put into a hot 400' oven. Roast just until tender, stirring them on occasion so they don't get too dark.
Make the dressing while the carrots cook by combining all the ingredients and whisking.
When carrots are cooked, remove from oven and put into a bowl. Pour dressing over warm carrots and toss.
Sprinkle the remaining ingredients over the carrots and gently toss. That's it! Done.
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Making Kosher Salads
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