Sunday, August 31, 2008
Moroccan Carrot Salad
This picture is awful, but this salad is so good! So Good!
75g flaked almonds
2 tsp clear honey
3tbsp olive oil
juice of ½ lemon
1tbsp rose water
1tsp ground cinnamon
salt and freshly ground black pepper
preheat to 200c/400f
place almonds on a baking sheet, and toast in the oven for 10 min, or until golden, set aside.
Grate the carrots in a food processor, or by hand, and place in a large mixing bowl. Stir in the honey, oil, lemon juice, rose water, raisins, and cinnamon. Season well with salt and pepper and mix well. Leave at room temperature for 1 hour for the flavours to infuse.
Stir in the toasted almonds just before serving.
I only recently discovered this recipe from New Flavours of the Jewish Table, but I’ve already made it three or four times (you’d think I could have gotten a better picture one of those times, but I’m always so excited to eat it that I forget).
I find it perfect because I always have carrots in the house, and I have a bottle of rosewater that I don’t use often enough, so it’s convenient in that respect. It’s also great because the prep is super quick, and although it has to sit for an hour (which could be a pain), it can also sit in the fridge for the day, or even overnight, making it the perfect make-in-advance accompaniment to whatever else you are having.
I have made this with the almonds toasted, with them un-toasted, with them added before serving, and with them added during the prep, and left in there while it infuses. The way it is done in the recipe gives the best results with the almonds giving it that subtle, almost but not quite - smoky flavour, but if you forget to toast them, or forget to hold them out, it’s no big deal, the salad will still be fabulous.
Easy, fast, delicious, exotic, and mostly made from ingredients that you could easily have to hand. This dish ROCKS!