I remember the look my husband gave me the first time I advised we were having ‘carrot and parsley salad’ as a side meal. His look was a cross between bewilderment and ‘eww’. One mouthful later his facial expression had softened dramatically and he ended up eating the whole bowl as his main, leaving me very little.
The humble carrot, usually underrated, is the rising star in this salad. I scored some wonderful yellow and purple organic carrots from my trip to Frenchs Forest Farmers Markets on the weekend and I don’t know about you, but when I find vegetables or fruit that are locally produced, organic and fresh I just hate to cook them. Call me weird but I’d rather savour them in their original state, full of vitamins and nutrition. Don’t get me wrong, I do love roasted vegetables and include them in all sorts of winter warmers but sometimes you really do have the eat the item whole to appreciate its flavour and do it justice.
A novelty to some but carrots weren’t always orange. In fact they can come in an array of colours from purple, yellow, white to red. There are rumours about orange being the preferred because the Dutch wanted to honour William of Orange (Willy III of England) by enforcing carrots only be orange and phasing out the other varieties but the story is just that, a story.
Purple carrots in particular are gaining momentum for their milder flavour and appearance, although I must say I did prefer working with the yellow carrots over the purple purely because of the dye the purple released. It’s quite similar to beetroot and gloves are highly recommended if you’re chopping or grating by hand.
I used three large yellow carrots here and two thin purple ones. I just adore the specs of green and purple amongst the bright yellow carrots. This salad absolutely can be made with orange ‘regular’ carrots if novel varieties arn’t available.
Moroccan Carrot Salad. Serves 4
- 5 carrots, grated
- 1 bunch Italian parsely
- 1 clove garlic, minced
- 1 teaspoon cumin
- 1 teaspoon Dijon mustard
- Juice of 1/2 orange
- zest of 1/2 orange
- 1/2 teaspoon cinnamon
- 4 tablespoons Extra Virgin Olive Oil
Combine the garlic, cumin, Dijon mustard, cinnamon, orange juice and zest in a bowl and slowly add the olive oil while whisking until well combined. Add grated carrots and chopped parsley and toss to combine. Season if required with sea salt flakes.
That sounds lovely, Lisa.
Thanks Glenda 🙂
Oh this does sound good, maybe I will grow some purple carrots this year.. c
Why not Cecilia! Bet they grow just as easy as the orange variety
Purple carrots are so tasty!
They certainly are love x
I agree with you Lisa. If the veges are picked fresh and grown organically, I’d rather eat them raw. The carrots here In India are red 🙂 and the vegetables are all tiny in size because everything is already organic here!
Even chicken is freshly ‘plucked’ and cut for you too to buy and take home.
I love my mums salads picked from her garden, the best food and most satisfying.
Your recipe sounds awesome.
I often wonder why fruit and veg are SO big here at the shops when the organic or home grown variety are so different in shape and size. Its such a shame that supermarkets feel that all the items on the shelves have to be so uniform and ‘perfect’ blemish free.
I have planted purple carrots but the seeds have not grown. I love this salad recipe 🙂
oh bugger Tandy, have you had success with the orange varieties?
This really does sound good, Lisa, especially being it came from locally grown produce. Our farmers markets open in 2 weeks and I can’t wait. This will definitely be on the menu.
two weeks will pass before you know it!
I love this salad! wow.. I’m trying this tomorrow right after I get back from the farmer’s market 🙂
wonderful Maureen, let me know what you think 🙂
Those carrots are beautiful. Thanks for the little carrot lesson too I never knew that. I do like the colourful ones although I’ve never seen yellow ones to buy anywhere.
Thanks Claire! I’d never seen them before too, that’s why I was so enthusiastic to try them out!
this would be the main event in my house! love the dressing and glad your husband was conquered.
oh yes, definitely conquered!!
This looks so fresh and healthy, I can’t wait to give it a try!
Hi Sheryl, thanks for stopping by! Let me know what you think
purple carrots are great aren’t they. Such a vivid colour when you use them.
Lovely looking salad Lisa 🙂
they sure are! Thanks Brydie 🙂
Hehe I know what you mean re the purple stains! I got some purply pink pomegranate spurts all the way up the top cupboards today! 😛
Ha! They’re slipperly little suckers arn’t they?!
Oh, yum! And I do love your use of colourful carrots. The yellow ones are my absolute favourites.
And speaking of yum, can I entice you into submitting this to my Sweet Spices, Savoury Suppers challenge over on my blog? http://www.catescates.com.au/anyone-can-cook-vegetarian-food-sweet-spices-savoury-suppers/
Thanks Catherine! How exactly do I submit?
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