Technically, this was the side dish to a Moroccan-esque meatball recipe that I hope to share in the near future. However, that does this grated carrot salad no justice. This salad is no side. It deserves a starring role on your dinner plate. It’s vibrant and bright, tangy and sweet, spicy, salty, fresh — who knew the humble carrot could be so multi-faceted?
Apparently, the Moroccans knew. According to Gil Marks, who shared his recipe with Epicurious, his salad (or a variation of it, since I of course made some changes) traveled from Morocco to Israel, where it’s become somewhat ubiquitous, often served in mezze platters. The version I’ve seen in most restaurants involves carrot coins that have been cooked until crisp-tender, but I love the crunch and sweetness of raw carrots better, so I grated mine. (This also doubles as an arm workout, so now I’ve just saved you some time at the gym.)
This is a salad I’d bring to picnics all summer long. It’s a cinch to make, and doesn’t require much pre-planning or effort. It gets better after a few hours in the fridge, which allows all of the flavors to meld and really come together. It’s also perfect with a glass of rosé, and what’s more summer than that?
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PinIngredients
- 1/4 cup extra-virgin olive oil
- 1/4 cup freshly squeezed lemon juice
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon ground coriander
- 1/4 teaspoon ground cinnamon
- a hefty pinch of salt
- 1 heaping teaspoon harissa
- 1 pound carrots, grated (about 4 cups)
- 1/4 cup mixed olives, chopped
- 1/4 cup chopped fresh cilantro
- 1/4 cup crumbled feta (optional)
Instructions
- In the bottom of a large bowl, combine the olive oil, lemon juice, cumin, paprika, coriander, cinnamon, salt and harissa. Toss in the carrots, olives and cilantro, until the salad is well-coated.
- Cover and refrigerate for at least 2 hours, so that the flavors meld. Serve chilled or at room temperature.
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