Moroccan Carrot Salad

Israeli chef Alon Shaya, of Denver’s Safta, buys bunches of young carrots. “The skins are more tender,” he says. “I roast them skin-on for the added nutrients.” Rather than throw out the carrot tops, he blanches them quickly in salted water to pull out the bitterness and turns them into a pesto.

This recipe, and others like it, can be found in the article “The Recipes You Should Be Cooking This March.”

2 lbs thin baby carrots, tops trimmed off (if using large carrots, peel and cut into 3-in. chunks)

1 tbsp plus 1⁄4 cup extra-virgin olive oil, divided

1 ½ tsp Morton kosher salt, divided

2 tbsp apple cider vinegar

1 ½ tbsp harissa*

1 ½ tsp sugar

½ tsp sweet paprika

¼ tsp ground caraway

¼ tsp ground cumin

Zest of half an orange

Half of a yellow onion, thinly sliced

2 tbsp lightly packed fresh mint leaves

Heat the oven to 400°.

Toss the carrots with 1 tbsp. oil and 1 tsp. salt and spread them over a rimmed baking sheet. Roast until they’re sweet and tender on the outside but still have a raw crunch in the center, 12 to 15 minutes. Let cool.

In a large salad bowl, combine the remaining 1⁄4 cup oil with the vinegar, harissa, sugar, spices, orange zest, and remaining 1⁄2 tsp. salt. No need to worry about emulsifying. Thinly slice the onion and toss it in the dressing, then pile in the carrots. Tear the mint leaves over the salad just before serving.

*Harissa, a North African chili-and-spice paste, can be found in well-stocked grocery stores and online.

Nutrition Facts

Serving Size 6

Amount Per Serving
Calories 123Calories from Fat 19

% Daily Value *
Total Fat 14g22%

Saturated Fat 2.1g11%
Sodium 754mg32%
Total Carbohydrate 18g6%

Dietary Fiber 5.8g24%
Protein 1.5g3%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

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Moroccan Carrot Salad