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Home » Entrees » Spicy Moroccan Carrot Salad

January 21, 2016

Spicy Moroccan Carrot Salad

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CROSSROADS Spicy Moroccan Carrot Salad

Vegan food on its own is not inherently boring. But if a chef doesn’t know how to prepare plant-based food correctly, he’ll repeatedly churn out boring vegan dishes as an afterthought. This not only perpetuates the notion that things like undressed lettuce and tomatoes is an acceptable vegan meal, but it’s also a completely missed opportunity to create some really fantastic, inspiring food for those who love to eat. That’s why the world needs great plant-based chefs like Tal Ronnen of Crossroads Kitchen in West Hollywood, who are revolutionizing the way plant-based food is prepared and perceived.

Tal Ronnen‘s cooking has been a great source of inspiration to me in my own kitchen for the past several years. His first cookbook, The Conscious Cook, showed me that blending raw cashews with water makes something called cashew cream (sounds super simple now, but several years ago, that was new, mind-blowing, life-changing information!) and slicing king oyster stems can make a pretty convincing vegan scallop. His tight plating, insane knife cuts and ability to make any plant shine on a plate keeps me constantly intrigued by his work. So when I heard that Chef Tal was coming out with a second cookbook, CROSSROADS, which shares the same name as his refined but relaxed restaurant, I was very excited to see what kinds of dishes it would include.

Whereas The Conscious Cook is focused on applying traditional French culinary techniques to meatless cuisine, CROSSROADS shifts its focus over to Mediterranean cuisine, which is a reflection of the food he currently prepares and serves at his restaurant. CROSSROADS is for those who love the process of cooking and delight in the the smells, colors and textures of whatever they’re preparing. Dishes like Acorn Squash Ravioli with Kale and Black Garlic Butter Sauce, Grilled Garden Vegetable Lasagna with Puttanesca Sauce, Tortellini with Sun-dried Tomato Ricotta and Sweet Peas and Hearts of Palm Calamari with Cocktail Sauce and Lemon-Caper Aioli guide those who love to cook to produce gorgeous dishes that step outside of the ordinary to create a unique experience at home.

I started off with Chef Tal’s Spicy Moroccan Carrot Salad with Chili and Cumin (see recipe and notes below), that involves blanching carrots (which I’ve never done before, but will definitely try again!), marinating in a blend of chilis, red wine vinegar, cumin and a few other components to produce a vibrant and gorgeous dish bursting with flavor and and boasting an amazing array of textures.

CROSSROADS by Tal Ronnen

If you’d like to try the recipe yourself, the nice folks over at Artisan Books have not only allowed me to share Chef Tal’s recipe below, but are also offering a hardcover copy of CROSSROADS to one lucky reader through this post! To enter, simply:

1. Leave a comment below which includes a favorite plant-based dish you enjoy making (leave an email or twitter handle in case your comment is chosen)

2. Tag two friends in this instagram post

… or do both to increase your chance of winning! The winner will be chosen at random on Sunday, January 24. Shipping is limited to US/Canada only. Good luck!

The winner of this giveaway is Holly, congrats! Thanks to everyone who entered!

CROSSROADS Spicy Moroccan Carrot Salad

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CROSSROADS Spicy Moroccan Carrot Salad

Table of Contents

  • Spicy Moroccan Carrot Salad with Chili and Cumin
    • Description
    • Ingredients
    • Instructions
    • Notes
  • Rosemary-Fried Almonds
    • Description
    • Ingredients
    • Instructions

Spicy Moroccan Carrot Salad with Chili and Cumin


  • Author: chef tal ronnen
  • Yield: 4 servings
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Description

Excerpted from CROSSROADS by Tal Ronnen with Scot Jones (Artisan Books). Copyright © 2015.

This recipe has sentimental meaning for me—it is an ode to my childhood nanny, Sol. Both of my parents worked full-time, so for the first eight years of my life, my sisters and I were like Sol’s adopted children. Sol came to Israel from Morocco in the mid-1950s, and years later, thankfully, she found her way to the Ronnen household. Her cooking was so different from the food we knew. Sol’s was laced with chilies and spices, and her carrot salad was a mainstay on the table.

She made this dish with sliced carrots and a type of chili pepper that, sadly, isn’t available outside Israel. So I restructured her killer recipe using whole rainbow carrots and guajillo chilies.


Ingredients

  • 1½ pounds small rainbow carrots (about 24), tops trimmed   

Marinade

  • 8 dried red chilies, such as guajillo, stems removed
  • ½ cup red wine vinegar
  • 3 garlic cloves, coarsely chopped
  • 1 teaspoon ground cumin
  • ½ teaspoon kosher salt
  • ½ teaspoon freshly ground black pepper
  • ½ teaspoon red pepper flakes
  • ½ cup extra-virgin olive oil
  • ¼ cup micro greens, such as Hearts of Fire (see Note) 
  • ¼ cup Rosemary-Fried Almonds (recipe follows) or toasted Marcona almonds, smashed with a mallet or heavy pan 
  • Flaked sea salt, such as Maldon

Instructions

  1. To prepare the carrots: Bring a large pot of lightly salted water to a boil over high heat. Prepare an ice bath by filling a large bowl halfway with water and adding a tray of ice cubes.
  2. Blanch the carrots in the boiling water until tender when pierced with a knife, about 3 minutes. Drain the carrots and plunge into the ice bath to shock them—i.e., stop the cooking and cool them quickly; this procedure also locks in the carrots’ bright color.
  3. Drain the carrots again. You want them to be relatively uniform in size, so if any of them are large, cut them lengthwise in half.
  4. To prepare the marinade: Put a small dry skillet over low heat, add the chilies, and toast for 1 or 2 minutes; shake the pan so they don’t scorch. Break up the chilies and put them in a food processor. Pulse the chilies to a coarse powder; you should have about ½ cup.
  5. Put the chili powder in a mixing bowl, add the vinegar, garlic, cumin, kosher salt, black pepper, and red pepper flakes, and whisk until blended. While whisking, slowly pour in the oil in a stream until emulsified.
  6. Put the carrots in a mixing bowl and pour in the chili mixture, tossing to coat. Marinate for 1 to 2 hours, tossing periodically.
  7. To serve: Crisscross the carrots on a platter. Scatter the micro greens and almonds on top and season with flaked sea salt.

 

Notes

Hearts on Fire

Hearts on Fire is a variety of micro greens with garnet-colored veins and stems. They not only give stunning color to a dish but also add a vibrant tart, citrusy flavor, reminiscent of sorrel.

Did You Make This Recipe?

Tag @olivesfordinner on Instagram ... we'd love to see it!

CROSSROADS Spicy Moroccan Carrot Salad

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Crossroads cookbook cover

Rosemary-Fried Almonds


  • Author: chef tal ronnen
  • Yield: 2 cups
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Description

Excerpted from CROSSROADS by Tal Ronnen with Scot Jones (Artisan Books). Copyright © 2015.

Popular in Spain, Marcona almonds are softer and sweeter than regular almonds and have a more rounded shape. Their rich, buttery flavor is due to the high oil and moisture content. Store the fried almonds in a sealed container at room temperature for up to 3 days or in the freezer for up to 3 months.


Ingredients

  • 1 cup expeller-pressed canola oil
  • 1 large fresh rosemary sprig, leaves stripped from the stem and coarsely chopped (about 2 tablespoons)
  • 2 cups whole Marcona almonds
  • 1 teaspoon kosher salt

Instructions

Put a cast-iron or other heavy skillet over medium-high heat. Pour in the oil, add the rosemary, and stir to infuse the flavor into the oil. Heat the oil to around 300°F. (You don’t need a thermometer for this: Drop an almond into the oil. When it sinks a bit, then floats right back to the top and starts sizzling, the oil is hot enough.) Once the oil is ready to go, add half of the almonds and cook, stirring constantly, until they are fragrant and toasted, 10 to 20 seconds. Using a slotted spoon, remove the almonds from the oil and drain on paper towels. Sprinkle them with the salt while they are hot. Repeat with the remaining almonds. Use to top the marinated olives or serve as a snack.

Did You Make This Recipe?

Tag @olivesfordinner on Instagram ... we'd love to see it!

 

You may also like:

Raw Kale with Tofu Croutons and Pomegranate-Sesame Dressing
Vegan Grilled Cheese with Smoky Tomato Soup
General Tso's Cauliflower
Oyster Mushrooms with Dynamite Sauce

Filed Under: Entrees, Plant-Based Dinners Tagged With: carrots

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Reader Interactions

Comments

  1. Casey Rodweller says

    January 21, 2016 at 4:19 pm

    My favorite plant based meal that I make is Vegan Mac & Cheese (love making my kid happen). carodweller@gmail.com

    Reply
  2. MingusTrane says

    January 21, 2016 at 4:27 pm

    I don't make it nearly often enough, but your vegan palak paneer recipe is one of my all-time favorites.

    Reply
  3. Kenya says

    January 21, 2016 at 4:55 pm

    My favourite vegan dish to make is spaghetti puttanesca! I love olives, basil and spice 🙂 I am a huge fan of yours! My email is kenyagutteridge@gmail.com

    Reply
  4. Unknown says

    January 21, 2016 at 5:41 pm

    Well, I have to say cashew cream was a game changer for me too. And, I use it on everything, but perhaps my favourite is grilled asparagus with a lemon cashew cream drizzle! Delicious. @joshblacker

    Reply
  5. Anonymous says

    January 21, 2016 at 7:03 pm

    i love making pizzas with homemade crusts and potato/carrot "cheese" sauce! this book looks amazing, thanks for the chance to win! rhonnamarie@net7.us

    Reply
  6. Anonymous says

    January 21, 2016 at 7:22 pm

    When I meal prep, it's a lot of salads because it doesn't make me fall asleep at my desk afterwards. arielkwansk [@] hotmail.com

    Reply
  7. sarahhhhhh says

    January 22, 2016 at 12:04 am

    lentil curry!

    Reply
  8. gia says

    January 22, 2016 at 6:44 am

    Homemade vegan kimchi (I use mushroom powder and miso in place of fish sauce) added to almost anything. Lotussitter@hotmail.com

    Reply
  9. Johanna says

    January 22, 2016 at 8:58 am

    I really can't stop making chickpea pancakes in the morning with leftovers smooshed in. Socca is even better smeared with basil Pesto and topped with arugula. johanna@woodbury.org

    Reply
  10. Dashcap says

    January 22, 2016 at 2:20 pm

    I like making (and eating) green beans sauteed with caramelized onions and pecans. It tastes great! @dashcap_

    Reply
  11. Em says

    January 22, 2016 at 3:26 pm

    Chili is always easy and satisfying as well

    Reply
  12. Ashley says

    January 22, 2016 at 3:28 pm

    I love making pasta dishes – so many options! Thanks for the chance to win. ammauceri@gmail.com

    Reply
  13. Joann Lakes says

    January 22, 2016 at 4:03 pm

    I have really been into making vegan cheeses lately but my favorite meal is homemade vegan Italian sausage and pepper grinders (subs, hero, or rolls whatever your region calls them)

    Reply
  14. Anonymous says

    January 22, 2016 at 4:11 pm

    Any kind of curry!!! Thats basically all i eat now, the possibilities are endless!!!
    Cjacobson82@gmail.com

    Reply
  15. Emisha Corona says

    January 22, 2016 at 5:13 pm

    Gourment Pizza with homemade vegan cheese, of course, what else? 🙂 my email is emishacorona@gmail.com

    Reply
  16. Carolina L says

    January 22, 2016 at 8:07 pm

    I LOVE making vegan chili. Hominy and Barley give the chili a nice "chew" and a teaspoon of cocoa powder adds a nice depth of flavor! Comfort in a bowl! My friend has even requested I make a huge batch for her when she has her baby in February 🙂

    Reply
  17. Deb in Hawaii says

    January 22, 2016 at 8:38 pm

    Right now I am very into a miso leek soup–coconut oil, leeks, veggie broth and miso. I can't stop drinking/eating it. 😉 @debinhawaii

    Reply
  18. LimitlessLifeGirls says

    January 22, 2016 at 5:18 pm

    Any type of Veggie Bowls with Kale. Kale power! email is limitlesslifegirls@gmail.com

    Reply
  19. thevioletfern.com says

    January 22, 2016 at 6:05 pm

    I have so so many favorite plant based recipes but when I really want to make vegetables the star I opt for salads with grains and seeds and nuts and bowl combinations like marinated lime tofu, black beans, rice, cilantro, avocado with cashew lime sauce/dressing … this book (and restaurant) look amazing! On my wish list for sure – both of them!

    Reply
  20. Lelu99 says

    January 22, 2016 at 11:12 pm

    Mexican one pot quinoa!

    Reply
  21. jacquie astemborski says

    January 23, 2016 at 3:58 am

    lentil soup

    Reply
  22. Anonymous says

    January 23, 2016 at 3:53 pm

    Iu love making butternut squash potato skins, it's always a hit at parties. Ashleymeganoconnor@gmail.com

    Reply
  23. Tracy says

    January 23, 2016 at 9:29 pm

    My current favorite to make is protein balls with nuts, dates, cacao powder, and hemp seeds – so simple and so yummy. t-patton@sbcglobal.net

    Reply
  24. Ali K says

    January 23, 2016 at 9:39 pm

    I am on a sandwich kick lately, so vegan sandwiches are my current favorite.

    Reply
  25. Anonymous says

    January 23, 2016 at 10:50 pm

    I love soup. One of my favorite recipes is a lentil, tomato, kale soup with just enough spices to pop the broth. So good.

    Reply
  26. Holly says

    January 24, 2016 at 4:49 am

    I love making variations on beet salad– lately with goat cheese, oranges, and a splash of red wine vinegar.

    (my e-mail is available in my profile)

    Reply
  27. Lydia Claire says

    January 24, 2016 at 7:21 am

    Soups are always a favorite for me! @owslas

    Reply
  28. Corrine Greenfield says

    January 24, 2016 at 7:23 am

    I like making vegan pizzas! @corrg14

    Reply
  29. Patsy B says

    January 24, 2016 at 5:50 pm

    What about a whole roasted head of cauliflower, basted with almond butter?

    Reply
  30. Emily A says

    January 24, 2016 at 7:41 pm

    I love Crossroads. I don't know how Tal does it- a mad genius. Thanks for sharing the recipe! I'll be making this for a family dinner coming up.

    Reply

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