Best Moroccan Salad With Charmoulachermoula Dressing Recipes

MOROCCAN SALAD DRESSING

Moroccan Salad Dressing image

Make and share this Moroccan Salad Dressing recipe from Food.com.

Provided by Dancer

Categories Salad Dressings

Time 10m

Yield 3/4 c.

Number Of Ingredients 8

Ingredients

2 tablespoons lemon juice or 2 tablespoons wine vinegar
8 tablespoons olive oil
4 cloves garlic, chopped
1/2 teaspoon sweet red peppers or 1/2 teaspoon Hungarian paprika
1/8 teaspoon hot red pepper or 1/8 teaspoon cayenne
salt and black pepper
4 tablespoons Italian parsley, chopped
4 tablespoons cilantro, chopped

Steps:

Mix together all the ingredients and let sit for a while to allow the flavours to blend.

Nutrition Facts : Calories 1316.2, Fat 144.3, SaturatedFat 19.9, Sodium 19.9, Carbohydrate 10.4, Fiber 1.4, Sugar 1.5, Protein 1.9

CHERMOULA

Chermoula image

Chermoula is a pungent Moroccan herb sauce traditionally served with grilled fish. I think it's great with all sorts of other dishes, such as roasted cauliflower, roasted winter squash or chicken. Sometimes I stir a little into a couscous, too.

Provided by Martha Rose Shulman

Categories condiments, dips and spreads

Time 10m

Yield Makes 1 cup, about

Number Of Ingredients 10

Ingredients

2 cups cilantro leaves (2 large bunches)
1 1/2 cups parsley leaves (1 large bunch)
3 to 4 garlic cloves (to taste), halved, green shoots removed
1/2 to 3/4 teaspoon salt (to taste)
2 teaspoons cumin seeds, lightly toasted and ground
1 teaspoon sweet paprika
1/2 teaspoon coriander seeds, lightly toasted and ground
1/8 teaspoon cayenne (more to taste)
1/3 to 1/2 cup extra virgin olive oil, to taste
1/4 cup freshly squeezed lemon juice

Steps:

Coarsely chop the cilantro and parsley. A scissors is a good tool for this; point it tip down in the measuring cup and cut the leaves. Then place them in a food processor and chop very fine, or chop on a cutting board. You should have 1 cup finely chopped herbs.
Place the garlic and salt in a mortar and puree. Add a small handful of the chopped herbs, and gently but firmly grind until the herbs begin to dissolve. Add another handful. When all of the herbs have been mashed, work in the spices, 1/3 cup olive oil and lemon juice. Taste and adjust seasoning. Add more olive oil or salt if desired. Serve with grilled fish and/or vegetables, or with chicken.

Nutrition Facts : @context http, Calories 225, UnsaturatedFat 19 grams, Carbohydrate 5 grams, Fat 23 grams, Fiber 2 grams, Protein 2 grams, SaturatedFat 3 grams, Sodium 200 milligrams, Sugar 1 gram

MOROCCAN SALAD DRESSING (VINAIGRETTE)

Moroccan Salad Dressing (Vinaigrette) image

Make and share this Moroccan Salad Dressing (Vinaigrette) recipe from Food.com.

Provided by threeovens

Categories Salad Dressings

Time 10m

Yield 4 , 4 serving(s)

Number Of Ingredients 8

Ingredients

2 tablespoons fresh lemon juice or 2 tablespoons wine vinegar
8 tablespoons olive oil
4 small garlic cloves, minced
1/2 teaspoon sweet paprika
1/8 teaspoon cayenne pepper
salt & freshly ground black pepper
4 tablespoons fresh parsley, chopped
4 tablespoons fresh cilantro, chopped

Steps:

Mix together all the ingredients. Allow to sit for a couple of hours minimum to allow the flavors to marry.

MOROCCAN SKIRT STEAK SALAD WITH CHERMOULA

Moroccan Skirt Steak Salad With Chermoula image

Fragrant, herbaceous chermoula sauce acts as both a marinade and a dressing for this pretty, Moroccan-inspired salad of carrot ribbons, crisp cucumbers, tangy feta, and bright pomegranate seeds.

Categories Steak Salad Sauce Cilantro Parsley Cucumber Arugula Pomegranate Feta Dinner Flaming Hot Summer Wheat/Gluten-Free Peanut Free Soy Free No Sugar Added

Yield Serves 4

Number Of Ingredients 16

Ingredients

For the skirt steak:
1 pound skirt steak, sliced crosswise into 5-6-inch-long pieces
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1/2 cup Blender Chermoula Sauce
Vegetable oil (for grill)
For the salad:
2 medium carrots, shaved into long thin ribbons
2 small Persian cucumbers, thinly sliced into rounds
6 cups baby arugula
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1 cup (packed) mixed herb leaves, such as parsley, cilantro, and mint, divided
1/2 cup Blender Chermoula Sauce, divided
1/4 cup crumbled feta
1/4 cup pomegranate seeds

Steps:

Marinate and grill the steak:
Season steak with salt and pepper. Place steak in a large resealable bag or bowl. Pour chermoula over, toss to coat, then let rest at room temperature at least 1 hour.
Prepare a grill for medium-high heat or heat grill pan over medium-high; lightly oil grate or pan. Remove steak from marinade; discard marinade. Grill steak until an instant-read thermometer inserted into the center registers 125°F, 2-3 minutes per side for medium-rare. Transfer to a cutting board and let rest 10 minutes before slicing against the grain.
Assemble the salad:
Toss carrots, cucumbers, arugula, salt, pepper, 1/2 cup herbs, and 1/4 cup chermoula sauce in a large bowl. Divide salad among 4 plates. Top with steak and remaining 1/2 cup herbs. Drizzle salads with remaining 1/4 cup chermoula sauce. Top with feta and pomegranate seeds.
Do Ahead
Steak can be marinated 10 hours ahead; chill in bag. Let steak come to room temperature at least 1 hour before cooking.