PICKLING RIBBONS

A couple of weeks ago we went out for dinner and I ordered a salad that  was surprisingly good. I don’t normally expect to be impressed by a salad, but that was the case. What made it so good was a simple ingredient: ribbons of pickled carrots. I got home, took a virtual ride to Google University, and found out I could double the carrot pleasure by using it also in the dressing.  Very pleased with this salad which was hearty enough to almost call it dinner. Almost. Because some boneless chicken breasts were also involved.

CARROT RIBBON SALAD
(inspired by several sources)

for pickled carrot ribbons:
(slightly modified from Chocolate and Zucchini)
2 large carrots
1 tsp grated ginger
120 ml (1/2 cup) apple cider vinegar
1 cup water
1 + 1/2 teaspoons sea salt
1 + 1/2 teaspoons sugar

Peel the carrots and, using the vegetable peeler, cut them into thin ribbons. Place the ribbons in a heatproof bowl.

Combine the ginger, vinegar, salt, sugar, and water in a small saucepan and bring to a boil. When the mixture boils, stir to make sure the sugar and salt are dissolved.

Pour the ginger brine through a sieve and into the bowl of carrots. Make sure the carrots are completely immersed, cover and let cool to room temperature. Transfer to a clean jar, close tightly with the lid and refrigerate for up to 2 weeks.

for carrot dressing:
1/2 cup chopped raw carrots (include leftover from making ribbons)
¼ cup extra-virgin olive oil
2 tablespoons tahini
2 tablespoons lemon juice
1 teaspoon minced ginger 2 tablespoons (30 mL) fresh orange juice
salt and freshly ground black pepper

In a blender, puree the carrots with the olive oil, tahini, lemon juice, and ginger. Thin with a little cold water if too thick. Season with salt and pepper to taste.

for the salad:
(use as much of each ingredient as you like)
baby romaine leaves
slivered almonds, toasted
a couple of avocados, diced

Add the ingredients to a large bowl, add the carrot dressing and mix well, but gently. Drain the pickled carrot ribbons, and place on top.

Serve with your protein of choice, or a bowl of grains if you prefer to go the vegetarian route.

ENJOY!

to print the recipe, click here

I don’t know about you, but at this time of the year, when I just about had it with the weather, a platter of colorful food lifts my mood. Pickled carrots will be here to stay.  I’ve been keeping a small jar in the fridge for my own pleasure. It seems to go well with lots of main dishes, and the texture only gets better with time. Make sure to shave them thin, and probably best to avoid that central harder core. Just turn the carrot around and start from the other side.

I totally forgot to take a picture of the dressing, it ended up with a shockingly bright yellow color, really beautiful. If you like pickled foods, I hope you’ll give this salad a try. Just remember that it is not good manners to steal all the ribbons to your own plate.

ONE  YEAR AGO: Green Beans and Carrots with Spicy Almonds

TWO YEAR AGO: Quiche 101

THREE YEARS AGO: Persian Butternut Squash Soup

FOUR YEARS AGO: Walnut Cranberry Sourdough Bread

FIVE YEARS AGO: Ottolenghi in Brazil?

SIX YEARS AGO: Roasted Winter Vegetables with Miso-Lime Dressing

SEVEN YEARS AGO: 2012 Fitness Report: P90X2

EIGHT YEARS AGO: Caramelized Bananas

NINE YEARS AGO: Roasted Lemon Vinaigrette

TEN YEARS AGO: Whole Wheat Bread

MOROCCAN CARROT SALAD

I love carrots but have a problem with eating them raw, cannot quite wrap my mind around the harsh texture. In fact, when I see carrot sticks playing as crackers next to a nice bowl of hummus, I feel a bit sad. In this salad, raw carrots are grated and mellowed down by spending some time in a nice dressing with one of my favorite ingredients, pomegranate molasses.  It is absolutely delicious, and even a person with my anti-raw carrot approach will love it. Trust me.

MOROCCAN CARROT SALAD
(adapted from many sources)

2 tablespoons lemon juice
1 tablespoon pomegranate molasses
½ teaspoon ground turmeric
1/8 tsp smoked paprika
Kosher salt
¼ cup extra-virgin olive oil
⅓ cup dried dates, thinly sliced
1 pound carrots, peeled and shredded
3/4 cup slivered almonds, toasted
1/2 cup pitted green olives, chopped
1/2 cup pomegranate seeds

Prepare the dressing by mixing in a bowl the lemon juice, pomegranate molasses, turmeric, paprika and salt.  Pour the olive oil whisking constantly. Add the chopped dates. Reserve while you process the carrots.

Shred the carrots in a food processor or grating by hand.  Add the carrots and olives to the dressing/dates mixture, and mix well. Leave it to stand at room temperature for about 10 minutes. Add the toasted almonds, sprinkle the pomegranate seeds on top, adjust seasoning and serve.

ENJOY!

to print the recipe, click here

Comments: Cannot praise this simple salad enough. One of the things I love most about it is that it is still good next day. How many salads stand an overnight sleep in the fridge? Not that many. Well, maybe if you have more rabbit genes than me, you could find the texture next day a bit too soft, but I doubt it. Still delicious. Pomegranate molasses brings the right amount of sharpness and sweetness, it all goes together beautifully. And don’t skip the pomegranate seeds, they please the eyes and the palate!

Between writing this post and publishing it, I made this salad again. Second time around I used Ras-El-Hanout instead of turmeric, skipped the paprika, and added thinly sliced green apples instead of green olives. Another version, same deliciousness…

 

ONE YEAR AGO: Pumpkin Sourdough

TWO YEARS AGO: First Monday Favorite

THREE YEARS AGO: Secret Recipe Club: Paalak Paneer, a Farewell Post

FOUR YEARS AGO: In My Kitchen, November 2015

FIVE YEARS AGO: Helen Fletcher’s Oatmeal Cookies

SIX YEARS AGO: Thai-Style Pesto with Brown Rice Pasta

SEVEN YEARS AGO: Shrimp with Spicy Orange Sauce

EIGHT YEARS AGO:  A Simple Appetizer (Baked Ricotta)

NINE YEARS AGO: Sour Cream Sandwich Bread

TEN YEARS AGO: Pasta with Zucchini Strands and Shrimp

MOROCCAN COOKED CARROT SALAD

Simple. Quick. Delicious.  From a cookbook that I highly recommend, Mediterranean Fresh, by Joyce Goldstein.   The secret is in the dressing, that pairs citrus and cumin, giving the carrots a very subtle background of heat.   Do not skip toasting the cumin seeds.  In recipes with so few ingredients, you need to bring out the best in each of them, and toasting spices does just that, makes them talk to you loud and clear.



MOROCCAN COOKED CARROT SALAD

(adapted from Mediterranean Fresh)

1/2 cup mixed citrus dressing (recipe follows)
1/8 tsp cayenne pepper
1/2 tsp toasted cumin seed, ground
2 Tbs sugar
1 pound carrots
salt to taste
fresh parsley, minced

Mixed citrus dressing
Whisk together all these ingredients:
1/2 cup olive oil
zest of 1 orange
1/4 cup freshly squeezed orange juice
2 Tbs fresh lemon juice
1/2 tsp sugar, if needed (I omitted)
salt and pepper

Toast whole cumin seeds using a small non-stick skillet over medium heat, moving them constantly to avoid burning. Let them cool slightly, and grind them. Mix the citrus dressing with the spices and sugar.

Peel the carrots and cut in thin slices. Cook in boiling salted water for 5 minutes, or until they start to get tender, but do not overcook. Drain and toss with the dressing. Adjust the seasoning, and add minced parsley just before serving.   Serve warm or at room temperature.

ENJOY!

to print the recipe, click here

Comments: If this salad does not appeal to you because you are not fond of carrots, consider making the dressing, because it will go quite well on many veggies as well as composed salads. I can envision my default method to cook asparagus getting a boost from this mixed citrus dressing at the end. The original recipe called for three tablespoons of sugar, I used only two, as carrots are naturally sweet already.

The recipe serves 4 to 6 people, I scaled it down for the two of us, but next time I’ll make a full batch to have leftovers. We had just a tiny bit left, which was still wonderful next day, but left me craving for more.