Moroccan Watercress And Butter Lettuce Salad Shlada De Al Jorjor Ain El Maa Recipes

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MOROCCAN SALAD



Moroccan Salad image

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

Provided by Sageca

Categories     Vegetable

Time 1h20m

Yield 6 serving(s)

Number Of Ingredients 11

1 lb baby carrots
2 tablespoons lemon juice
1 teaspoon sugar
1/2 teaspoon paprika
1/4 teaspoon ground cumin
1/4 teaspoon ground cinnamon
1/4 teaspoon salt
1/8 teaspoon cayenne pepper
1 tablespoon olive oil
1/4 cup minced fresh parsley
1 cup raisins

Steps:

  • Slice carrots, diagonally, into pieces.
  • Cook carrots in boiling water until crisp-tender, about 5 minutes.
  • Drain, rinse with cold water, and drain again.
  • Set aside to cool.
  • Combine lemon juice, sugar, paprika, cumin, cinnamon, salt, and cayenne pepper.
  • Stir to dissolve sugar and salt.
  • Stir in olive oil, parsley, and raisins.
  • Add carrots and toss.
  • Cover and refrigerate at least one hour or overnight to chill and blend flavors.
  • Stir occasionally.
  • Serve on lettuce leaves, if desired.
  • Cooking time means refrigeration time.

Nutrition Facts : Calories 124.7, Fat 2.5, SaturatedFat 0.3, Sodium 160.3, Carbohydrate 26.9, Fiber 2.5, Sugar 18.8, Protein 1.4

BUTTER LETTUCE AND RADISH SALAD WITH LEMON-GARLIC VINAIGRETTE



Butter Lettuce and Radish Salad with Lemon-Garlic Vinaigrette image

Provided by Suzanne Tracht

Categories     Salad     Cheese     Leafy Green     Herb     Vegetable     No-Cook     Vegetarian     Parmesan     Radish     Lettuce

Yield Makes 6 servings

Number Of Ingredients 12

2 tablespoons fresh lemon juice
1/2 teaspoon sherry vinegar
1/2 teaspoon sugar
1 clove garlic, smashed and peeled
1 teaspoon finely grated lemon zest
1/4 teaspoon kosher salt
1/4 cup canola oil
Table salt and freshly ground black pepper to taste
3 heads butter lettuce, outer leaves discarded, leaves torn
12 radishes, trimmed and thinly sliced
1/4 cup mixed fresh herbs, such as parsley, tarragon, chervil, basil, and chives, minced
1 (3-ounce) piece Parmesan cheese

Steps:

  • In 1-cup liquid measuring cup, whisk together lemon juice, vinegar, sugar, and 2 tablespoons water. Using mortar and pestle or food processor, grind or crush garlic, lemon zest, and kosher salt into fine paste. Whisk paste into lemon juice mixture. Gradually whisk in oil. Whisk in table salt and pepper to taste.
  • In large bowl, toss together lettuce, radishes, minced herbs, and dressing. Divide mixture among 6 salad plates. Using vegetable peeler, shave curls of Parmesan atop each salad and serve.

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