2 weeks ago

Spicy Moroccan Carrot Salad

Simple, Elegant, Vegan

Category : Vegetarian

  • PREP TIME 35 Minutes
  • COOK TIME 10 Minutes


  • 1 1/2tpoundstsmall rainbow carrots (about 24), tops trimmed
  • 8tdried red chilies, such as guajillo, stems removed
  • 3tgarlic cloves, coarsely chopped
  • 1/2tcuptred wine vinegar
  • 1tteaspoontground cumin
  • 1/2tteaspoontkosher salt
  • 1/2tteaspoontfreshly ground black pepper
  • 1/2tteaspoontred pepper flakes
  • 1/2tcuptextra-virgin olive oil
  • 1/4tcuptmicro greens, such as Hearts of Fire (see note)
  • Flaked sea salt, such as Maldon
  • 1tcuptExpeller-pressed canola oil
  • 1tlarge fresh rosemary sprig, leaves stripped from the steam and coarsely chopped (about 2 tablespoons)
  • 2tcupstwhole Marcona almonds
  • 1tteaspoontkosher salt


  • To prepare the carrots: Bring a large pot of lightly salted water to a boil over high heat. Prepare an ice bath by filling a large bowl halfway with water and adding a tray of ice cubes.
  • Blanch the carrots in the boiling water until tender when pierced with a knife, about 3 minutes. Drain the carrots and plunge into the ice bath to shock them — i.e., stop the cooking and cool them quickly; this procedure also locks in the carrots’ bright color.
  • Drain the carrots again. You want them to be relatively uniform in size, so if any of them are large, cut them lengthwise in half.
  • To prepare the marinade: Put a small dry skillet over low heat, add the chilies, and toast for 1 or 2 minutes; shake the pan so they don’t scorch. Break up the chilies and put them in a food processor. Pulse the chilies to a coarse powder; you should have about ½ cup.
  • Put the chili powder in a mixing bowl, add the vinegar, garlic, cumin, kosher salt, black pepper, and red pepper flakes, and whisk until blended. While whisking, slowly pour in the oil in a stream until emulsified.
  • Put the carrots in a mixing bowl and pour in the chili mixture, tossing to coat. Marinate for 1 to 2 hours, tossing periodically.
  • To serve: Crisscross the carrots on a platter. Scatter the micro greens and almonds on top and season with flaked sea salt.
  • Note: Hearts on Fire is a variety of micro greens with garnet-colored veins and stems. They not only give stunning color to a dish but also add a vibrant tart, citrusy flavor, reminiscent of sorrel.