Middle Eastern Dinner – Part 4 – The Salads

We had three salads for my Middle Eastern dinner. My friend Janet brought tabbouleh. It was a recipe she got from her Palestinian exchange student a few years ago. I made the other two salads. One was my heirloom tomato and onion salad, which you have seen before. Lebanese Tomato Salad

My other salad for the evening was a Moroccan carrot salad.

Moroccan Carrot Salad

Of course I changed the salad and made it my own. And I think my version is better too. So did everyone else, though they had no idea I had changed the recipe. 🙂 I used the tri-colored carrots instead of just orange carrots, and I also roasted my carrots first. And since I had orange olive oil, of course I used it.

Moroccan Carrot Salad

1 lb tri-colored carrots, cut into sticks

1 cup orange juice

1/4 cup olive oil + plus more for tossing the carrots in

2-3 TBSP orange olive oil, optional

salt & pepper to taste

1-2 TBSP honey

2 TBSP lemon juice

1 tsp ground cumin

1/2 cup black or Kalamata olives, cut in half

2 TBSP fresh cilantro, chopped

2 TBSP fresh mint, chopped

1/3 cup toasted pine nuts

Preheat the oven to 425*F or 219*C.

Cut the carrots into matchsticks. Toss with olive oil and the salt & pepper. Spread the carrots onto a baking sheet pan in a single, even layer. Roast for about 20 minutes then flip and continue to roast for an additional 15-20 minutes. Allow the carrots to cool a bit before tossing into the salad.

Toast the pine nuts until they are lightly golden. I find it much easier just to toast them in a skillet on top of the stove. But you can toast them in the oven too.

Combine the orange juice, olive oil, orange olive oil, if using, cumin, additional salt & pepper if needed, honey and lemon juice. Whisk together until everything is well blended.

When the carrots have cooled slightly, add to the rest of the ingredients and add just as much of the oil and juice mixture as needed. Do not add too much. If there is leftover dressing, great. Use it for something else later. I already have. 🙂 It is perfect for a marinade for meat.

Cover and chill the salad until ready to serve. Then serve it up and listen to everyone cheer. This was yet another very popular dish. 🙂

Have a great day and make everyday great. Stay safe and stay well. ‘Til next time.