Moroccan Carrot Salad

Yields
4-6 servings

From chef Alon Shaya of New Orleans, Louisiana

8 cups baby heirloom carrots

½ cup canola oil

2 tablespoons harissa

¼ cup apple cider vinegar

1¼ tablespoon salt

1 tablespoon sugar

1 teaspoon orange zest

½ teaspoon cumin, toasted and finely ground

¾ teaspoon caraway, toasted and finely ground

¾ teaspoon amba powder

¼ cup plus 3 tablespoons olive oil

1 cup thinly sliced onions

Mint leaves for garnish

Preheat oven to 325 degrees. Wash baby carrots and trim off tops, leaving ¼-inch stalk. Toss carrots with canola oil and place on a baking sheet.
In large mixing bowl, whisk harissa, cider vinegar, salt, sugar, orange zest, cumin, caraway, and amba powder. Slowly pour olive oil into bowl while whisking to make vinaigrette.
Roast carrots in oven until they soften but are not cooked all the way, approximately 10 to 15 minutes.
Remove carrots from oven and toss in vinaigrette and onions while still warm. Garnish with mint leaves.

Print Recipe