Recipe of the week
Yotam Ottolenghi’s Moroccan carrot salad may look simple, but it’s “packed with bright and robust fiavors,” said Noelle Carter in the Los Angeles Times. The Israeli-born chef and cookbook author combines gently cooked carrots with garlic, caramelized onion, preserved lemon, chile, fresh cilantro, and an array of dry spices, creating a dish that’s great anytime, but “perfect for Meatless Monday.”
Spicy Moroccan carrot salad
2 lbs carrots • salt • ⅓ cup olive oil • 1 onion, finely chopped • 1 tsp sugar • 3 garlic cloves, crushed • 1 serrano chile, finely chopped • 1 green onion, finely chopped • ⅛ tsp ground cloves • ¼ tsp ground ginger • ½ tsp ground coriander • ¾ tsp ground cinnamon • 1 tsp sweet paprika • 1 tsp ground cumin • 1 tbsp white wine vinegar • 1 tbsp chopped preserved lemon • 2½ cups cilantro leaves, coarsely choppe d, plus sprigs for garnish • ½ cup Greek yogurt, chilled
• Peel carrots and cut into ½-inch-thick cylinders or semicircles. Place in a large saucepan; cover with salted water. Bring to a boil, reduce heat, and simmer until tender but still crunchy, about 10 minutes. Drain in a colander.
• Heat olive oil in a large pan over medium heat and sauté onion until soft and slightly brown, about 12 minutes. Add carrots to onion, followed by next 12 ingredients.
• Remove from heat. Season liberally with salt, stir well, and cool. Before serving, stir in cilantro and adjust seasoning. Divide among individual bowls; finish each with a dollop of yogurt, a drizzle of oil, and a cilantro sprig. Serves 4.