Moroccan Carrot And Date Salad Recipes

MOROCCAN CARROT SALAD

Steps:

• Bring a large pot of salted water to a boil. Add the carrots and boil until tender, about 15 minutes. Let cool slightly, then slice into 1/2-inch coins.
• In a large bowl, whisk the olive oil, harissa, garlic, lemon juice, 3/4 teaspoon salt and some pepper. Toss with the carrots to coat, then toss with the cilantro and parsley. Sprinkle with the sesame seeds and serve warm or at room temp, or refrigerate until ready to serve.

GRATED CARROT SALAD WITH DATES AND ORANGES

Steps:

• In a large bowl combine the carrots and dates.
• Whisk together the lemon juice, orange juice, salt, cinnamon and olive oil. Toss with the carrots.
• Remove the peel and pith from one of the oranges. Cut the sections away from between the membranes, holding the orange above the bowl to catch juice. Cut the orange sections into halves or thirds, depending on the size, and toss with the carrots. Transfer to a platter or a wide bowl.
• Slice the remaining orange or oranges into thin rounds. Cut the rounds in half, and arrange in an overlapping ring around the carrots. Sprinkle a little more cinnamon over the carrots and oranges, and serve.

MOROCCAN CARROT AND DATE SALAD

Steps:

• Put dates in a small bowl. Pour lemon and orange juice over dates and leave to soak for 15 minutes.
• Drain dates, reserving juice mixture. Combine dates with carrots in a mixing bowl.
• Stir garlic, cinnamon, cumin, coriander, paprika and salt into reserved juice mixture. Gradually drizzle olive oil into juice-spice mixture, whisking constantly. Pour dressing over carrots and dates and stir well to coat. Stir in mint and parsley.
• Allow to sit an hour at room temperature before serving.

MOROCCAN CARROT SALAD

Steps:

• In a medium bowl, combine shredded carrots, diced cucumber and raisins. Set aside.
• For the Dressing: In a small mixing bowl, combine lemon juice, cilantro, spices, and honey. Slowly whisk in extra-virgin olive oil.
• Pour dressing over carrot salad and toss to coat. Cover with plastic wrap and refrigerate for several hours to allow flavors to meld.

MOROCCAN CARROT SALAD WITH DATES AND YOGURT (VEGAN-FRIENDLY)

Steps:

• Grate the carrots and place them in a bowl. Stir in most of the almonds (save a few for garnish) and the dates.
• Whisk together the dressing. Taste and correct seasonings, add more lemon juice or yogurt if necessary. Pour the dressing over the carrot mixture; stir.
• Serve immediately or cover and chill.
• Garnish with a few sliced almonds and fresh mint leaves before serving.
• If desired, the carrot salad can be served over a bed of lettuce. I served it over butter lettuce.

MOROCCAN CARROT SALAD

Steps:

• Put the carrots in a saucepan with water to cover, bring to a boil and simmer about 15 minutes, until the carrots are tender but slightly firm. Drain the carrots and put in a bowl.
• Add the lemon juice and mix well. Combine the cumin, coriander, sugar and salt in a small dish, mix, then add to the carrots. Toss well. Season with pepper and fold in the olive oil and fresh coriander.
• Cover and allow to marinate at least six hours before serving.