Sunday, February 17, 2013

Moroccan Carrot Salad

Moroccan Carrot Salad Food52
Blink, a month zoomed by.  The crazy fun intensity of a new gig and suddenly it's mid February.  We've been in a stew, left-over, omelet phase as we navigate new schedules, with nothing terribly inspiring to share. Until now. 

In the Northeast, winter really dug her teeth in and I am finding myself more than a little ready for the change of seasonThis salad is the perfect antidote to these last long few weeks of winter.  Bright, zingy, citrusy... a refreshing alternative to all homey food of late. If you close your eyes, you can almost taste spring.

Moroccan Carrot Salad 
  • 2 - 2 1/2 cups of 1/2 inch thick carrot slices (4-6 carrots, depending on size)
  • 1 tablespoon of Harrisa or Sriracha
  • 2 tablespoons chopped preserved lemon (or 2 tablespoons, plus juice and rind of fresh lemon)
  • 2 cloves of finely chopped garlic 
  • 4 tablespoons of extra virgin olive oil
  • 1.5 tablespoons white vinegar
  • Salt & Pepper
  • Optional: Fresh chopped cilantro  
  • Boil the carrots for 10 minutes in salted water until soft but not mushy
  • Drain, let dry and cool
  • Mix the rest of the ingredients in a bowl, toss in the carrots and and refrigerate over night
  • Serve at room temperature, taste checking to see if more salt or vinegar is needed
PS I promise not all my posts will be from Food52.  Indulge me a little as the high of working here bubbles on.
Moroccan Carrots

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