When I visited Morocco some years ago, most meals began with a color wheel of various salads, which felt celebratory yet healthy, luxurious yet humble. They usually included some version of a carrot salad with dried fruit, warm spices, and fresh herbs. It can be made with raw, shredded carrots, or carrots that have been cooked until they just begin to soften. Either way, let the salad sit for a few hours so the carrots can soak up the vinaigrette.
Moroccan Carrots with Aleppo Pepper & Mint
adapted from Saveur.com
Ingredients
1 1/2 lb small Thumbelina carrots, or large carrots cut crosswise into 1 1/2-inch chunks
1 tsp kosher salt, plus more
1 small garlic clove, minced
1 tblsp grated or minced fresh ginger (optional)
1/4 cup olive oil
2 tblsp fresh lemon juice
2 tblsp roughly chopped mint
1 tsp Aleppo pepper
1/2 tsp ground cumin
1 tblsp honey
1. Bring a medium pot of water to a boil and salt generously. Add carrots and cook until just beginning to soften, 8 to 10 minutes. Drain and rinse the carrots in cool water. When cool, halve the larger Thumbelina carrots. If using the large carrot pieces, cut them in half lengthwise and then crosswise into 1⁄4-inch-thick half-moons.
2. In a large bowl, combine lemon juice and honey and whisk with a fork to combine. Add garlic, ginger, Aleppo pepper, cumin, and salt and pepper to taste and whisk again. In a slow, steady stream, whisk in the olive oil. Add the carrots and chopped mint to the bowl and toss well in the dressing. Cover and refrigerate for at least 2 hours before serving.
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