Bright, fresh, and full of flavor, this Moroccan-inspired carrot salad is as simple as it is elegant. Sweet, crunchy carrots meet the lively notes of lemon, olive oil, and warm spices, all lifted by the cooling fragrance of fresh mint. It’s a beautiful make-ahead dish that pairs wonderfully with grilled meats, tagines, or a light spring lunch.
INGREDIENTS:
1 lb. carrots
1 tablespoon lemon juice
2 tablespoons fruity olive oil
Salt and pepper, to taste
1/2 shallot, minced
Pinch each of powdered cumin and caraway or 1 pinch of Ras el Hanout (Moroccan spice blend)
2 tablespoons fresh mint, minced
METHOD:
Peel and coarsely grate the carrots (or slice thinly with a mandoline). If using large or very firm carrots, blanch them briefly in boiling water—just until barely tender—then rinse under cold water and drain well.
In a non-reactive bowl, combine lemon juice, minced shallot, salt, pepper, and spices. Let sit for 5 minutes to mellow the shallot and infuse the lemon juice with flavor. Slowly whisk in the olive oil until the dressing emulsifies and thickens slightly.
Toss the carrots with the dressing until well coated. Let the salad sit for 10–15 minutes to allow the flavors to meld.
Just before serving, fold in the minced mint. Taste and adjust seasoning if needed. Serve at room temperature or lightly chilled.
SERVING SUGGESTIONS:
- Serve alongside grilled lamb, chicken kebabs, or falafel.
- Spoon over couscous or quinoa for a refreshing side dish.
- Add golden raisins, toasted almonds, or a drizzle of honey for variation.
YIELD: 4 servings
