Moroccan Carrot And Olive Salad Recipe

Name: Moroccan Carrot And Olive Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: For the salad; 2 pounds pounds carrots, washed and peeled; 3/4 cup oil cured Moroccan black olives, like black Beldi, pitted; 1/8 teaspoon crushed red pepper flakes; 4 scallions, thinly sliced; 1 teaspoon black sesame seeds; 1/4 cup fresh cilantro leaves; For the vinaigrette; 1 orange; 1/2 teaspoon honey; 1 pinch salt and freshly ground pepper; 1/4 cup extra-virgin olive oil

Servings: persons

For the salad
2 pounds pounds carrots, washed and peeled
3/4 cup oil cured Moroccan black olives, like black Beldi, pitted
1/8 teaspoon crushed red pepper flakes
4 scallions, thinly sliced
1 teaspoon black sesame seeds
1/4 cup fresh cilantro leaves
For the vinaigrette
1 orange
1/2 teaspoon honey
1 pinch salt and freshly ground pepper
1/4 cup extra-virgin olive oil

1
Toast the sesame seeds in a skillet over medium-low heat until fragrant, just a minute or two. Set the toasted sesame seeds aside.
2
Using a vegetable peeler, slice the carrots into thin ribbons. Place the carrot ribbons in a bowl with the olives,red pepper flakes, scallions, and sesame seeds.
3
Make the vinaigrette. Grate the orange zest into a bowl, then juice the orange. Combine the orange juice and honey in the bowl with the zest. Add a pinch of salt and freshly ground pepper. Whisking continuously, gradually pour in the olive oil.
4
Pour vinaigrette over the salad and toss the ingredients to coat. Cover the salad and put it in the fridge to marinate for half an hour. Just before serving, scatter the cilantro over the salad.

655

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: For the salad, 2 pounds pounds carrots, washed and peeled, 3/4 cup oil cured Moroccan black olives, like black Beldi, pitted, 1/8 teaspoon crushed red pepper flakes, and more.

Yes, Moroccan Carrot And Olive Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Moroccan Carrot And Olive Salad

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