Spicy Moroccan Carrot Salad and Lettuce Salad, with Challah

By Jennifer

Spicy Moroccan Carrot and Chickpea Salad and Lettuce Salad, with Challah

Both salad recipes are adapted from Plenty by Yotam Ottolenghi, and were delicious.  My family is Jewish and we celebrate Shabbat;  I’ll share my challah recipe with you later!

Spicy Moroccan Carrot and Chickpea Salad – Adapted from Plenty by Yotam Ottolenghi

  • 2 lbs. carrots, peeled and cut into 1/2”-thick circles or semicircles, so pieces are about the same size
  • 1/3 cup olive oil
  • 1 medium onion, chopped
  • 1 tsp sugar
  • 3 cloves garlic, chopped
  • 1 scallion, chopped (this is easier with kitchen scissors)
  • 1/8 tsp ground cloves
  • 1/4 tsp ground ginger
  • 1/2 tsp ground coriander
  • 3/4 tsp ground cinnamon
  • 1 tsp sweet paprika
  • 1 tsp cumin
  • 1 TBS white wine vinegar
  • 1 TBS freshly grated lemon zest
  • 1 15.5-oz. can chickpeas, rinsed and drained
  • salt
  • 2 1/2 cups chopped cilantro
  • nonfat Greek plain yogurt (optional)

Carrots

Carrots, sliced

Put sliced carrots into a medium-sized pot, cover with water and add a little salt.  Bring to a boil and then cook, at medium-low heat, for 10 minutes;  drain.

Sauteing onions

Heat the olive oil in a saucepan over medium heat and cook the onions until they begin to brown, about 10 – 12 minutes.

Carrot and chickpea salad, minus the cilantro

In a large bowl combine the carrots, onions, and remaining ingredients except for the cilantro and yogurt.  I made this earlier in the day and warmed it before serving;  you could serve it at once, warm, or serve it cold.

And with the cilantro

Before serving toss with the cilantro and, if desired, serve with a dollop of yogurt on top.

Lettuce Salad

Dressing:

  • 1 clove garlic, minced
  • juice of one lemon
  • 2 1/2 TBS olive oil
  • salt and pepper
  • 1 head of Boston lettuce, leaves torn into large pieces, washed
  • 1 head of curly red lettuce or red chicory, leaves torn into large pieces, washed
  • 2 cups oil-packed sun-dried tomatoes, drained well, chopped
  • 2 TBS capers, rinsed

Tossing the salad

Whisk dressing ingredients together.  Toss salad ingredients.  Gently toss salad with dressing.

Dinner is served

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