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Author Notes: This vibrant salad was inspired by the flavors of Moroccan cuisine. The unique wrinkled black Beldi olives from Morocco are worth seeking out for their rich flavor and meaty texture. The briny olives, sweet carrots, hot red pepper flakes, and crunchy sesame seeds make for a well-balanced salad that is delicious alongside roast meats. Feel free to substitute mint for the cilantro if you prefer. The salad can be made ahead of time and travels well for a picnic or potluck.
For the salad
pounds pounds carrots, washed and peeled
cup oil cured Moroccan black olives, like black Beldi, pitted
teaspoon crushed red pepper flakes
scallions, thinly sliced
teaspoon black sesame seeds
cup fresh cilantro leaves
For the vinaigrette
pinch salt and freshly ground pepper
cup extra-virgin olive oil
- Toast the sesame seeds in a skillet over medium-low heat until fragrant, just a minute or two. Set the toasted sesame seeds aside.
- Using a vegetable peeler, slice the carrots into thin ribbons. Place the carrot ribbons in a bowl with the olives,red pepper flakes, scallions, and sesame seeds.
- Make the vinaigrette. Grate the orange zest into a bowl, then juice the orange. Combine the orange juice and honey in the bowl with the zest. Add a pinch of salt and freshly ground pepper. Whisking continuously, gradually pour in the olive oil.
- Pour vinaigrette over the salad and toss the ingredients to coat. Cover the salad and put it in the fridge to marinate for half an hour. Just before serving, scatter the cilantro over the salad.