MOROCCAN CARROT SALAD

Moroccan Carrot Salad image

Provided by Marian Burros

Categories weekday, salads and dressings

Time 30m

Yield 8 servings

Number Of Ingredients 11

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Ingredients

2 pounds carrots, peeled and cut across into 1/8-inch-thick slices
1 1/2 pounds Swiss chard, washed and stemmed
2 tablespoons ground cumin
1/2 cup fresh lemon juice
2 tablespoons white wine vinegar
1/2 cup olive oil
1 tablespoon grated lemon zest
2 tablespoons minced garlic
2 tablespoons chopped fresh parsley
1 tablespoon sugar
Kosher salt and freshly ground black pepper to taste

Steps:

Bring 2 large pots of water to boil. Add the carrots and cook just until tender, about 8 minutes. Drain and set aside. Meanwhile, add the Swiss chard to the second pot of water and blanch for 5 minutes. Drain and immediately plunge into a bowl of cold water. Drain, press out all of the water, chop coarsely and set aside.
Whisk together remaining ingredients except salt and pepper. Add the carrots and Swiss chard and toss. Season with salt and pepper. Cover and refrigerate at least 2 hours before serving.

Nutrition Facts : @context http, Calories 203, UnsaturatedFat 12 grams, Carbohydrate 19 grams, Fat 14 grams, Fiber 5 grams, Protein 3 grams, SaturatedFat 2 grams, Sodium 555 milligrams, Sugar 8 grams

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