Spicy Moroccan Carrot Salad

Spicy Moroccan Carrot Salad

Simple, Elegant, Vegan


  • 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.


Login to comment