Thank You Ed! - Spicy Moroccan Carrot Salad
I’ve been on a vegetable dish experimentation binge for the past couple of weeks. I’ve made some good ones, some not so good ones – no bad ones. My family members and friends have been my tasters. One of the big hits around the table is Yotam Ottolenghi’s Moroccan Carrot Salad from his beautiful book Plenty. Won hands down over the zucchini in yogurt which I love. So... When Victoria Goldfarb invited us for dinner on Friday to visit with her Father Ed Goldfarb (our Oaxacan traveling mate), in town from Chicago – an invitation we couldn’t turn down! I decided that in addition to taking a green salad that I would take a vegetable dish. When Vic told me that “Joel loves carrots” the decision was made. But then I realized that I had like 6 pounds of zucchini in the refrigerator so I decided to bring a zucchini dish too.
Carrots below, zucchini recipe to follow. To top off the evening Ed told me that he never eats carrots but that he ate mine and enjoyed them. What could be a better carrot compliment than one from a non-carrot eater!
Thank you Ed!
Spicy Moroccan Carrot Salad
(from Plenty by Yotam Ottolenghi)
2 lbs carrots
¼ cup of olive oil (the recipe calls for 1/3 cup but I find that’s way too much. I used ¼ cup last time but maybe even a little less would be just fine)
1 medium onion, finely chopped
1 tsp sugar (I left that out last time and no one noticed)
3 garlic cloves, crushed (I used 1)
2 medium green chiles, finely chopped (I forgot to put these in both times I made it and everyone thought the recipe was delicious. Can’t imagine what it would be like with a pepper)
1 green onion, finely chopped
1/8 tsp ground cloves
¼ tsp ground ginger
½ tsp ground coriander
¾ tsp ground cinnamon
1 tsp sweet paprika
1 tsp ground cumin
1 Tbsp white wine vinegar
1 Tbsp chopped preserved lemon salt
2 ½ Cups cilantro leaves, chopped, plus extra for garnish (I used more like 1 cup because I don’t like the taste that much)
½ cup Greek yogurt, chilled
Peel the carrots and cut them into cylinders ½ inch thick. All pieces should be roughly the same size. Place in a large saucepan and cover with salted water. Bring to boil then turn down the heat and simmer for about 10 minutes or until tender but still crunchy. Drain in a colander and run cold water over the carrots. Leave out to dry.
Heat the oil in a large pan and sauté the onion for 12 minutes on a medium heat until soft and slightly brown .
Add the cooked carrots to the onion, followed by all the remaining ingredients except the cilantro and yogurt.
Remove from the heat. Season with salt, stir well and leave to cool.
Before serving, stir in the cilantro, taste and adjust the seasoning if necessary. Serve topped with a dollop of yogurt, a drizzle of olive oil and garnished with extra cilantro.
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