Moroccan Spring Carrot Salad
This bright salad looks and tastes a bit like springtime on a plate. Slicing carrots into thin ribbons brings out their fresh flavor.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.wine4food.com.
Cooking tools:
- Mixing bowl
- Peeler
- Whisk
- Skillet
- Serving bowl
- Measuring cup
- Measuring spoon
- Microplane
- Citrus press
- Spoon
- Tongs
- Paper towel
- Kitchen towel
- Chef's knife
- Cutting board
- Kitchen timer
Ingredients
- 8-10 large multi-colored carrots
- handful of nuts and/or seeds (walnuts, sunflower, pumpkin, & hemp seeds)
- 1/2 cup sweet peas
- 1/2 cup fresh herbs, like mint, roughly chopped (plus more for garnishing)
- 1/3 cup crumbled feta
- coarse sea salt & freshly ground black pepper
- zest and juice of 1 orange (about 3 tbsp)
- 1/4 cup extra-virgin olive oil or camelina oil
- kosher salt
- pepper
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