2 weeks ago
Spicy Moroccan Carrot Salad
Simple, Elegant, Vegan
Category : Vegetarian
- PREP TIME 35 Minutes
- COOK TIME 10 Minutes
- SERVINGS 4
- 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.