Moroccan Carrot Salad

from Sunset Magazine  

submitted by Maud Hallin 

preparation time: about 20 minutes 

serves 4 to 6  

 

2 pounds fresh, thin baby carrots  

1 tablespoon plus ¼ cup extra-virgin olive oil, divided 

1 ½ teaspoons Kosher salt, divided 

2 tablespoons apple cider vinegar 

1 ½ tablespoons Harissa (mild, Herby brand is best) 

1 ½ teaspoons sugar 

½ teaspoon sweet paprika 

½ teaspoon ground caraway 

¼ teaspoon ground cumin 

Zest of ½ orange, finely cut 

½ thinly sliced yellow onion 

2 tablespoons lightly packed fresh mint leaves 

 

Heat the oven to 400 degrees F. Trim carrot roots and tops. Scrub them and split larger ones. You want them about the same thickness. Toss them with 1 tablespoon oil and 1 teaspoon salt. Spread them over a rimmed baking sheet, and roast until tender but crunchy inside, approximately 12 to 15 minutes. Let cool! 

 

In a salad bowl, combine the remaining ¼ cup oil with the vinegar, harissa, sugar, spices, orange zest and remaining ½ teaspoon salt. Add the onion to the dressing and mix with the carrots. Sprinkle torn mint leaves on top. 

 

Note: Yes, very easy, and keeps – even without refrigeration to next day! Can be done hours in advance, with dressing poured just before serving. Besides, the dressing may work with some other veggies also. Do buy fresh carrots with leaves, that you have to clean yourself.