Moroccan Salad With Charmoulachermoula Dressing Recipes

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MOROCCAN SKIRT STEAK SALAD WITH CHERMOULA



Moroccan Skirt Steak Salad With Chermoula image

Fragrant, herbaceous chermoula sauce acts as both a marinade and a dressing for this pretty, Moroccan-inspired salad of carrot ribbons, crisp cucumbers, tangy feta, and bright pomegranate seeds.

Categories     Steak     Salad     Sauce     Cilantro     Parsley     Cucumber     Arugula     Pomegranate     Feta     Dinner     Flaming Hot Summer     Wheat/Gluten-Free     Peanut Free     Soy Free     No Sugar Added

Yield Serves 4

Number Of Ingredients 16

For the skirt steak:
1 pound skirt steak, sliced crosswise into 5-6-inch-long pieces
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1/2 cup Blender Chermoula Sauce
Vegetable oil (for grill)
For the salad:
2 medium carrots, shaved into long thin ribbons
2 small Persian cucumbers, thinly sliced into rounds
6 cups baby arugula
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1 cup (packed) mixed herb leaves, such as parsley, cilantro, and mint, divided
1/2 cup Blender Chermoula Sauce, divided
1/4 cup crumbled feta
1/4 cup pomegranate seeds

Steps:

  • Marinate and grill the steak:
  • Season steak with salt and pepper. Place steak in a large resealable bag or bowl. Pour chermoula over, toss to coat, then let rest at room temperature at least 1 hour.
  • Prepare a grill for medium-high heat or heat grill pan over medium-high; lightly oil grate or pan. Remove steak from marinade; discard marinade. Grill steak until an instant-read thermometer inserted into the center registers 125°F, 2-3 minutes per side for medium-rare. Transfer to a cutting board and let rest 10 minutes before slicing against the grain.
  • Assemble the salad:
  • Toss carrots, cucumbers, arugula, salt, pepper, 1/2 cup herbs, and 1/4 cup chermoula sauce in a large bowl. Divide salad among 4 plates. Top with steak and remaining 1/2 cup herbs. Drizzle salads with remaining 1/4 cup chermoula sauce. Top with feta and pomegranate seeds.
  • Do Ahead
  • Steak can be marinated 10 hours ahead; chill in bag. Let steak come to room temperature at least 1 hour before cooking.

MOROCCAN SALAD WITH CHARMOULA/CHERMOULA DRESSING



Moroccan Salad With Charmoula/Chermoula Dressing image

Make and share this Moroccan Salad With Charmoula/Chermoula Dressing recipe from Food.com.

Provided by Chris Brolin

Categories     Tempeh

Time 20m

Yield 1 serving(s)

Number Of Ingredients 13

1 potato, chopped
1 bell pepper, chopped
1 small eggplant, chopped
2 ounces tempeh
1 small red onion, chopped
2 garlic cloves, coarsely chopped
2 tablespoons olive oil
2 tablespoons lemon juice
1/2 teaspoon paprika
1/2 teaspoon cumin
1/4 cup parsley
salt
pepper

Steps:

  • Saute vegetables in olive oil until tender.
  • Add tempeh, paprika, and cumin and heat through.
  • Add parsley and toss.
  • Season with lemon juice, salt, and pepper.

MOROCCAN SALAD DRESSING



Moroccan Salad Dressing image

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

Provided by Dancer

Categories     Salad Dressings

Time 10m

Yield 3/4 c.

Number Of Ingredients 8

2 tablespoons lemon juice or 2 tablespoons wine vinegar
8 tablespoons olive oil
4 cloves garlic, chopped
1/2 teaspoon sweet red peppers or 1/2 teaspoon Hungarian paprika
1/8 teaspoon hot red pepper or 1/8 teaspoon cayenne
salt and black pepper
4 tablespoons Italian parsley, chopped
4 tablespoons cilantro, chopped

Steps:

  • Mix together all the ingredients and let sit for a while to allow the flavours to blend.

Nutrition Facts : Calories 1316.2, Fat 144.3, SaturatedFat 19.9, Sodium 19.9, Carbohydrate 10.4, Fiber 1.4, Sugar 1.5, Protein 1.9

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