Moroccan Carrot Salad With Parsley And Roasted Lemon Recipes
MOROCCAN CARROT SALAD WITH PARSLEY AND ROASTED LEMON RECIPE
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
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
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
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
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
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
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
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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