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Christopher Kimball, author of Milk Street: The New Rules, riffs on the classic moroccan carrot salad for an easy, delicious and healthy side.
Pro Tip: Shred carrots to make them sweeter, but don't shred them too finely or too coarsely. Fine shreds quickly turn limp and lack texture, but very coarse shreds are tough and unpleasant to eat. The large holes on a box grater work well, as does a food processor fitted with the medium shred disk.
Shopping Tip: Pomegranate molasses, often used in Middle Eastern cooking, is a dark, thick syrup with a sweet-sour flavor; look for it in the international aisle of the grocery store or in Middle Eastern markets.
Adapted from Milk Street: The New Rules: Recipes That Will Change The Way You Cook by Christopher Kimball. Copyright © 2019 by Christopher Kimball. Used with permission by Voracious. All rights reserved.
- 2 tablespoons lemon juice
- 1 tablespoon pomegranate molasses
- ½ teaspoon ground turmeric
- Kosher salt and ground black pepper
- ¼ cup extra-virgin olive oil
- ⅓ cup dried apricots, thinly sliced
- 1 ½ teaspoons cumin seeds, toasted
- 1 pound carrots, peeled and shredded
- ½ cup shelled roasted pistachios, toasted and chopped
- ¾ cup pitted green olives, chopped
- ½ cup roughly chopped fresh mint, plus more to serve
In a large bowl, whisk together lemon juice, molasses, turmeric and ½ teaspoon salt. While whisking, slowly pour in the oil. Add the apricots and cumin, then let stand for 5 minutes to allow the apricots to soften.
Add the carrots and stir until evenly coated. Stir in the pistachios, olives and mint. Taste and season with salt and pepper, then transfer to a serving bowl. Sprinkle with additional mint.