Morrocan Carrot Salad with Baharat Spice
Dig in to this nutritious and mouth-watering Morrocan Carrot Salad with Baharat Spice and savor the deliciously aromatic and healthy delight in every bite!
Serves 10 to 12
- 8 cups (Loose) Shredded Purple and orange carrots
- 1 cup chopped cilantro
- 1 cup chopped parsley
- 1 cup chiffonaded mint
- 1 cup scallions cut on the bias, greens included
- 1 cup cooked red quinoa
- ¾ cup toasted pistachios
- 1 cup ruby dates, pitted and chopped (Medjool work,too)
- 1 cup thinly spiced mandarinquats
- ¼ cup thinly spiced kumquats
- sea salt and pepper
- 1 tsp Baharat Spice
- Juice of 4 lemons
- JUuice of 1orange
- 1 tsp honey or maple syrup
- ¾ cup olive oil
- Toss all of the salad ingredients in a medium bowl and mix well with your hands. Season liberally with salt and pepper and toss again.
- In a jar with a lid, add the baharat, lemon and orange juices, and honey or maple syrup. Mix well. Pour in olive oil, close the lid, and shake it like you mean it (until the vinaigrette is glossy and emulsified). Season with lots of salt. It should strike a balance of sweet, tart and saline.
- Pour vinaigrette over the salad and mix with your hands so everything is thoroughly coated. Give it a taste. Is it delicious? Your work here is done. If it’s missing something, it’s likely more vinaigrette. These delicate salads are super absorbent, so take a more is more attitude here. You can’t mess up.
- The salad is best eaten the day it’s made, otherwise you risk sogginess. Undressed, it’ll last a couple days in the fridge.
Click here to buy Baharat and other herbs and spices
Photo Credit to: Botanica
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