BREADA – Cultivating Local Markets
Recipes
Moroccan Carrot Salad
Posted under Salads & Side Items
Ingredients
- 8 cups baby heirloom carrots
- ½ cup canola oil
- 2 tablespoons harissa
- ¼ cup apple cider vinegar
- 1¼ tablespoon salt
- 1 tablespoon sugar
- 1 teaspoon orange zest
- ½ teaspoon cumin, toasted and finely ground
- ¾ teaspoon caraway, toasted and finely ground
- ¾ teaspoon amba powder
- ¼ cup plus 3 tablespoons olive oil
- 1 cup thinly sliced onions
- Mint leaves for garnish *optional
- Preheat oven to 325 degrees. Wash baby carrots and trim off tops, leaving ¼-inch stalk. Toss carrots with canola oil and place on a baking sheet.
- In large mixing bowl, whisk harissa, cider vinegar, salt, sugar, orange zest, cumin, caraway, and amba powder. Slowly pour olive oil into bowl while whisking to make vinaigrette.
- Roast carrots in oven until they soften but are not cooked all the way, approximately 10 to 15 minutes.
- Remove carrots from oven and toss in vinaigrette and onions while still warm. Garnish with mint leaves and enjoy!