Moroccan Carrot Salad With Parsley And Roasted Lemon Recipes

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MOROCCAN CARROT SALAD WITH PARSLEY AND ROASTED LEMON RECIPE



Moroccan Carrot Salad With Parsley and Roasted Lemon Recipe image

I thought this sounded good really good; a different kind of salad. Recipe comes from Morrocanfoods.blogspot.com

Provided by Ck2plz

Categories     Moroccan

Time 30m

Yield 4-6 serving(s)

Number Of Ingredients 11

1 large lemon, washed, sliced into thin rounds, and then quartered
1/4 cup extra-virgin olive oil, plus extra for lemons
1 1/2 teaspoons ground cumin
1/4 teaspoon ground cinnamon
1/4 teaspoon ground ginger
2 pinches cayenne pepper
1/2 teaspoon orange zest, plus 1/4 cup orange juice
kosher salt & freshly ground black pepper
8 medium carrots, peeled and grated (about 4 cups)
1/4 cup parsley, fresh chopped
2 tablespoons pine nuts, toasted

Steps:

  • Place the lemon pieces in a cold skillet. Add a generous amount of oil to cover the bottom of the pan and heat over low heat until the rinds soften and begin to brown and caramelize, about 20 minutes.
  • In a large bowl, add the cumin, cinnamon, ginger, cayenne, orange zest, orange juice, salt, and pepper. While whisking, pour 1/4 cup olive oil in a thin stream until the dressing reaches your desired consistency. Add the carrots, parsley, and pine nuts. Remove the caramelized lemon to the bowl using a slotted spoon. Toss and taste for seasoning. Drizzle in some of the lemon infused oil, to taste.
  • Store in the refrigerator until serving time.

MOROCCAN CARROT SALAD



Moroccan Carrot Salad image

Shaved carrots spiced with coriander, cumin, cayenne and cinnamon are tossed with golden raisins and a light lemon dressing.

Provided by Food Network Kitchen

Time 15m

Yield 4-6

Number Of Ingredients 10

1 1/2 pounds carrots
2 1/2 tablespoons freshly squeezed lemon juice
2 1/2 tablespoons extra-virgin olive oil
2 tablespoons golden raisins (or chopped dried apricots)
1/2 teaspoon coriander
1/2 teaspoon cumin
Large pinch of cayenne
Large pinch of cinnamon
Kosher salt
Chopped fresh flat-leaf parsley, for serving

Steps:

  • Peel the carrots and shave them into ribbons with a vegetable peeler. Put in a large bowl. Add the lemon juice, oil, raisins, coriander, cumin, cayenne, cinnamon and 3/4 teaspoon salt and toss to combine. Transfer to a serving platter and sprinkle with chopped parsley.

MOROCCAN CARROT SALAD



Moroccan Carrot Salad image

Make and share this Moroccan Carrot Salad recipe from Food.com.

Provided by Sydney Mike

Categories     Vegetable

Time 15m

Yield 3-4 serving(s)

Number Of Ingredients 8

1 lb carrot
1/2 cup parsley, chopped
2 garlic cloves, crushed
1/4 cup lemon juice
1/4 cup vegetable oil
1/2 teaspoon cumin
1 teaspoon paprika
1 dash red pepper flakes

Steps:

  • Cook carrots whole until they are al dente, still crisp.
  • Slice carrots, then combine them with remaining ingredients.
  • Serve at room temperature.

Nutrition Facts : Calories 343.2, Fat 24.6, SaturatedFat 3.5, Sodium 121.7, Carbohydrate 36.6, Fiber 14, Sugar 11.3, Protein 6.1

MOROCCAN COOKED CARROT SALAD



Moroccan Cooked Carrot Salad image

There are many versions of this cooked carrot salad throughout the Middle East and North Africa. This one, seasoned with lemon juice, cumin, garlic and olive oil, is always a crowd pleaser.

Provided by Martha Rose Shulman

Categories     easy, quick, salads and dressings, side dish

Time 15m

Yield Serves 4

Number Of Ingredients 10

1 pound carrots, peeled and thinly sliced
3 to 4 tablespoons extra virgin olive oil (to taste)
2 large garlic cloves, minced or pureed in a mortar and pestle with 1/4 teaspoon salt
Salt to taste
1/2 teaspoon freshly ground pepper
1 teaspoon cumin seeds, lightly toasted and ground
2 to 3 tablespoons fresh lemon juice (to taste)
1/4 cup chopped flat-leaf parsley
Imported black olives
2 hard boiled eggs, cut in wedges (optional)

Steps:

  • Place the carrots in a steamer above 1 inch of boiling water, cover and steam 5 to 8 minutes, until tender. Remove from the heat, rinse with cold water, and drain on paper towels.
  • Heat 2 tablespoons of the olive oil in a large, heavy skillet and add the garlic and cumin. Cook, stirring, for about 30 seconds, until the garlic smells fragrant, and stir in the carrots, pepper, and salt to taste. Stir together for a few minutes, until the carrots are nicely seasoned. Remove from the heat and stir in the lemon juice, remaining olive oil, and the parsley. Taste and adjust salt and lemon juice as desired. Transfer to a platter, and decorate with olives and hard-boiled eggs if desired. Serve at room temperature.

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