Moroccan Ragout Salad

Sam's Cafe Morocco

AuthorDartagnan
DifficultyIntermediate

"cool and crisp vegetables with a Moroccan heated dressing is a winning combination"

Share
Yields4 Servings
Prep Time30 minsTotal Time30 mins
 ½ tsp ground cumin
 ½ tsp sweet paprika
 2 pinches ground cinnamon
 1 pinch ground cayenne
 1 clove garlicfinely minced
 2 tbsp Portuguese extra-virgin olive oil
 1 tbsp fresh lemon juice
 23 tsp wildflower honeyraw
 salt and freshly ground black pepper
 3 medium carrotspeeled
 20 thin asparagus spearsrinsed, snapped at point then sliced end diagonally
 1015 grape tomatoesquartered
 ¼ cup fresh mint, packedroughly chopped
1

Using a mandolin slicer, very thinly slice the carrots on the diagonal about 1/8” thick, set aside.

2

Blanch spears in lightly salted water for a 1 1/2 minutes, immediately drop in a bowl of ice water for 5 minutes. Drain and add to carrots.

3

Quarter grape tomatoes and add to bowl. Keep chilled in fridge until ready to finish. Everything should be well chilled.

4

Add cumin, paprika, cinnamon and cayenne in a small dry skillet over medium-low heat. Cook, stirring frequently, until the spices are fragrant, about 1 minute.
Add the oil and swirl the pan to mix. Add the lemon juice and honey; swirl the pan; when the mixture begins to bubble, add the garlic and cook, swirling the pan, for 15 to 20 seconds, until the dressing is very hot. Pour the hot dressing over the salad and toss with a large rubber spatula until everything is coated well.

5

Finish with salt and pepper, garnish with mint.

Ingredients

 ½ tsp ground cumin
 ½ tsp sweet paprika
 2 pinches ground cinnamon
 1 pinch ground cayenne
 1 clove garlicfinely minced
 2 tbsp Portuguese extra-virgin olive oil
 1 tbsp fresh lemon juice
 23 tsp wildflower honeyraw
 salt and freshly ground black pepper
 3 medium carrotspeeled
 20 thin asparagus spearsrinsed, snapped at point then sliced end diagonally
 1015 grape tomatoesquartered
 ¼ cup fresh mint, packedroughly chopped

Directions

1

Using a mandolin slicer, very thinly slice the carrots on the diagonal about 1/8” thick, set aside.

2

Blanch spears in lightly salted water for a 1 1/2 minutes, immediately drop in a bowl of ice water for 5 minutes. Drain and add to carrots.

3

Quarter grape tomatoes and add to bowl. Keep chilled in fridge until ready to finish. Everything should be well chilled.

4

Add cumin, paprika, cinnamon and cayenne in a small dry skillet over medium-low heat. Cook, stirring frequently, until the spices are fragrant, about 1 minute.
Add the oil and swirl the pan to mix. Add the lemon juice and honey; swirl the pan; when the mixture begins to bubble, add the garlic and cook, swirling the pan, for 15 to 20 seconds, until the dressing is very hot. Pour the hot dressing over the salad and toss with a large rubber spatula until everything is coated well.

5

Finish with salt and pepper, garnish with mint.

Moroccan Ragout Salad