Moroccan Summer Salad | The Jewish Week | Food & Wine

Moroccan Summer Salad

A fresh, clean salad to brighten and lighten hot days.
Moroccan Summer Salad

Makes about 2 cups

active: 
15 min

total: 
30 min

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After our sister Rebecca moved to Israel with her husband and son, one of the things things we missed the most about not having them here, was (and still is) our weekly Friday night dinners. We would all take turns hosting, but every single week, Rebecca and her husband Haim would prepare the most amazing assortment of little appetizer salads. They were so good and fresh that by the time the main course came out, everyone was totally full. But nothing ever went to waste, because we got together again on Saturday for lunch! 

One of our favorites was the carrot salad. Super simple, yet packed with flavor. The smoky cumin and the cilantro make this salad give this its Moroccan profile. We all first encountered it growing up in Barcelona, where most of our Jewish friends were of Moroccan origin. It was a staple on their tables. Moroccan cuisine is more heavily spiced that other Mediterranean cuisines, use a quarter teaspoon of cumin if you want a milder flavor – or a half, if you want more! It’s perfect for a Friday night dinner, but also for a picnic or barbecue. 

 

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Ingredients

4 large carrots sliced

4 cups water

2 whole garlic cloves

1 tsp salt

4 tbsp fresh squeezed lemon juice DIVIDED

2 tbsp extra virgin olive oil

1/8 tsp salt

1 tbsp red wine vinegar

1/4 tsp - 1/2 tsp cumin to taste

4 tbsp fresh chopped parsley or cilantro

Steps
  1. In a small pot add water, 2 tbsp lemon juice, 1 tsp salt and 2 garlic cloves peeled and smashed once with the back of a large knife.
  2. Bring water to a boil.
  3. Add carrots, cook for 10-12 minutes or until carrots are tender.
  4. While carrots cook, prepare dressing by mixing 2 tbsp lemon, salt, cumin, olive oil and vinegar. Whisk until well combined.
  5. When carrots are ready drain water and discard garlic cloves. Do not rinse carrots.
  6. While carrots are hot add dressing.
  7. Add parsley or cilantro mix well and refrigerate.