Life In LC

Carrot Salad with Preserved Lemon

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52 weeks of cooking – Brinning

I’ve heard about preserved lemons for years, but hadn’t ever tried them until I had an abundance of lemons on my hands. I made a batch of preserved lemons, stuck them in the fridge and forgot about them, it was my husband who ended up using most of the them that first time around. This time I made a batch following the recipe from Serious Eats, they turned out great, the small addition of sugar helps them not be salt bombs in your mouth.

This carrot salad does really well if you let the carrots sit while the chickpeas roast, the carrots soak up the flavors of the sauce and the preserved lemon really comes to life. I served this on a large platter, you could just toss everything together in a bowl and call it a day.

Watch out, this recipe serves a crowd.

 












Carrot Salad with Preserved Lemon


Ingredients

Salad

  • 2 whole preserved lemons
  • 6 garlic cloves, crushed
  • 2 fresh lemons, juiced
  • 3/4 c olive oil
  • 1 1/2 tsp. salt
  • 25 medium carrots, shredded
  • 2 bunches of parsley, roughly chopped

Roasted chickpeas

  • 30 oz can of chickpeas, drained
  • 2 tbsp. oil
  • 1 tsp. coriander
  • 1/2 tsp. paprika
  • 1/2 tsp. salt

Toppings

  • 3/4 c pistachios, roughly chopped
  • 3/4 c crumbled feta
  • roasted chickpeas

Directions

  1. Preheat the oven to 400F.

Salad

  1. Peel away the rind from the preserved lemons discarding the inner segments, finely dice the rind and add it to a large mixing bowl. Add the remaining ingredients and toss together, let the carrots sit while the chickpeas roast.

Roasted chickpeas

  1. In a roasting pan mix together the chickpeas with the oil and spices, bake at 400F for 20-30 minutes. You want them to be dry and a little crisp on the outside while the centers are still soft.

Assembly

  1. Heap the carrot salad on a large platter, sprinkle over the pistachios, crumbled feta and roasted chickpeas.

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