Moroccan Carrot Salad

Name: Moroccan Carrot Salad
Yield: 8 servings
Cuisine: Moroccan
Ingredients: 2 pounds carrots, peeled and cut across into ⅛-inch-thick slices; 1 ½ pounds Swiss chard, washed and stemmed; 2 tablespoons ground cumin; ½ cup fresh lemon juice; 2 tablespoons white wine vinegar; ½ cup olive oil; 1 tablespoon grated lemon zest; 2 tablespoons minced garlic; 2 tablespoons chopped fresh parsley; 1 tablespoon sugar; Kosher salt and freshly ground black pepper to taste

By Marian Burros

Published March 30, 1993

Total Time: 30 minutes plus 2 hours' standing time
Rating: 3(30)
Comments: Read comments

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Ingredients

Yield:8 servings

2 pounds carrots, peeled and cut across into ⅛-inch-thick slices
1 ½ pounds Swiss chard, washed and stemmed
2 tablespoons ground cumin
½ cup fresh lemon juice
2 tablespoons white wine vinegar
½ cup olive oil
1 tablespoon grated lemon zest
2 tablespoons minced garlic
2 tablespoons chopped fresh parsley
1 tablespoon sugar
Kosher salt and freshly ground black pepper to taste

Ingredient Substitution Guide

Preparation

Step 1
Bring 2 large pots of water to boil. Add the carrots and cook just until tender, about 8 minutes. Drain and set aside. Meanwhile, add the Swiss chard to the second pot of water and blanch for 5 minutes. Drain and immediately plunge into a bowl of cold water. Drain, press out all of the water, chop coarsely and set aside.
Step 2
Whisk together remaining ingredients except salt and pepper. Add the carrots and Swiss chard and toss. Season with salt and pepper. Cover and refrigerate at least 2 hours before serving.

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