Josh Wiener's Moroccan Carrot Salad
This salad is perfect for a pot luck or buffet. It tastes even better the second day, so it's a great dish to make ahead for a crowd.
Ingredients
- 3 pounds peeled carrots (Pre-peeled mini-carrots are fine and will save you a lot of time)
- 1/3 cup cider vinegar
- 1/3 cup olive oil
- generous grinding of pepper
- a dash or two of hot pepper sauce
- 4 cloves garlic, minced
- 2 tablespoons dried mint
- 2 tablespoons capers
Instructions
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Mix all of the ingredients except for the carrots in a measuring cup or small bowl.
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Boil carrots until barely cooked. They should shill be crisp - there should be a lot of resistance when you bite into them, but they should definitely feel somewhat cooked. DO NOT OVERCOOK.
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Put hot, cooked carrots in a colander and run cold water over them until you can just barely handle them. They should still be pretty hot.
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Place slightly cooked carrots in food processor in 3 batches. Using pulse action, chop carrots until they are in fairly small pieces. DO NOT PUREE. Empty into large bowl. Carrots will still be warm.
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Add the dressing and mix gently.
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Chill at least 2 hours. Carrots will absorb dressing. Taste and adjust seasonings and dressing.
Recipe Notes
I prefer large carrots to the mini version. Large carrots vary in size, so you'll have to judge based on the carrots you have. Three pounds is approximately 12 medium-large carrots.
If you use large carrots, cut them into approximately equal size chunks for cooking.
For cooking, let the water come to a rolling boil before adding the carrots. It took my carrots about 5 minutes to cook, covered, at a rolling boil.
I consulted with Josh's wife Susan about the salad and we both agreed that we prefer less garlic than Josh liked. I use about 2 small-medium cloves.
For an extra kick, I add Aleppo pepper, but if you don't have any, just taste and if you want it spicier, add more hot pepper sauce. I used a Mexican hot sauce. To be authentic, you would probably use harissa, which is Middle Eastern.