Best Spicy Moroccan Bread Salad Recipes

SPICY MOROCCAN BREAD SALAD

Steps:

• Preheat the oven to 350 degrees Fahrenheit.
• In a large bowl, combine 1/4 cup olive oil, the garlic, and the cumin.
• Add the bread and toss.
• Scatter the bread onto a baking sheet and bake, tossing occasionally, if necessary, until toasted.
• In the same bowl, mix the celery, chickpeas, jarlsberg, almonds, vinegar, and the remaining 1/4 cup of olive oil.
• Add the bread and toss. Let stand for 1 hour.
• Season with salt and pepper if you want.
• Tip: something I haven't tried is toasting the bread in the toaster first and then dipping.

MOROCCAN CARROT & CHICKPEA SALAD

Steps:

• In a large bowl (large enough to mix the entire salad), whisk together all of the ingredients for the dressing.
• To the dressing, add all of the ingredients for the salad and toss well. Cover with plastic wrap and refrigerate for at least 30 minutes or up to a few hours. Taste and adjust seasoning if necessary (you might need more salt, lemon or honey, depending on the sweetness of the carrots). Transfer to a serving dish and garnish with more fresh chopped herbs. Serve cold.
• Note: To toast the almonds, preheat the oven to 350°F. Place the almonds on a foil-lined baking sheet for easy clean-up. Bake for about 5 minutes, until the almonds are golden.

SPICY MOROCCAN CARROT SALAD

Steps:

• Peel carrots and dice them; place in a large saucepan and cover with salted water.
• Bring to a boil, then reduce heat and simmer until crisp-tender, about 10 minutes; drain and leave in colander to dry out.
• Heat oil in a large skillet, over medium heat, and cook onion until softened and it begins to brown, about 12 minutes; add the cooked carrots, sugar, garlic, chile, green onion, cloves, ground ginger, coriander, cinnamon, paprika, cumin, vinegar, and preserved lemon (basically everything except the salt, cilantro, and yogurt).
• Remove from heat and season liberally with salt, stir well, and let cool.
• Before serving, stir in the cilantro, taste and adjust seasonings accordingly.
• Serve in individual bowls with a dollop of yogurt, drizzle of oil, and a sprinkling of extra cilantro.

BREAD SALAD

Steps:

• Combine bread, tomatoes and basil in large bowl.
• In food processor with metal blade, chop garlic and salt. Add rosemary, hot pepper flakes and vinegar.
• Add olive oil in a stream to emulsify.
• Toss bread mixture and dressing.
• Allow to stand for at least 20 minutes so the bread can absorb the dressing.

FRESH MOROCCAN SALAD

Steps:

• Wash and peel vegetables. Cut them into small dices then combine in a salad bowl.
• For the dressing, mix together oil, vinegar, salt and pepper. Pour the dressing over the salad, mix well.
• Garnish with diced black olives.

SPICY ORANGE SALAD, MOROCCAN STYLE

Steps:

• Peel the oranges, paring away all the exterior white pulp. Cut each orange into 8 wedges. Cut each wedge into 1-inch pieces. Set aside.
• Place the cayenne, paprika, garlic, olive oil and vinegar in a salad bowl. Add salt and pepper to taste and whisk to combine. Add the oranges, parsley and olives. Toss gently to blend. Serve cold or at room temperature.