20 hours ago
Wednesday, July 24, 2013
This is a beautiful salad. Period.
I used my fresh, spicy bold carrots from my garden, along w/ mint and dates and a can of chickpeas.
Garnished with roses.
I'm a happy girl.
Here's the rose petal story.
I am always afraid to eat them.
But after much research, rose petals are all edible, except the ones you get from a florist (that have been treated w/ chemicals).
I have 6 different rose bushes/shrubs in my garden and I never think to use the beautiful petals to garnish salads and cakes.
Well, I will now.
In Middle Eastern countries and India, roses are used a lot in beauty products, desserts, milk, etc.
Truth be told, this particular shrub rose was very fragrant, but I could not taste anything much, and aside from beauty, I don't think it added to the taste of this spectacular salad.
But you be the judge. Use them or not. It's up to you.
I made a big batch of this and took it to the beach last weekend.
It is great at room temperature and it will last a few days in the fridge and still taste great (it was even better 2 days later).
Moroccan Carrot & Chickpea Salad: (adapted from 101 Cookbooks) served 4 as a side
1 tablespoon cumin seeds
1/4 cup extra virgin olive oil
2 tablespoons fresh lemon juice
1 tablespoon honey
1/2 teaspoon fine sea salt, plus more to taste
1/8 teaspoon cayenne pepper
5 large fresh carrots, sliced paper thin on a mandolin
1 15oz. can of chickpeas (garbanzo beans), drained and rinsed
8 large Medjool dates cut into chickpea-sized pieces
1/3 cup of fresh mint leaves, torn
1/3 cup of toasted sliced almonds
handful of fresh rose petals for garnish (optional, but makes it pretty)
To make the dressing, first toast the cumin seeds in a dry skillet until fragrant and lightly browned, a minute or two. Let cool, and grind to a powder with a mortar and pestle (you could probably use a tsp of ground cumin instead).
Mix the dressing ingredients and set aside.
Slice the carrots into a bowl with a mandolin, and add in the rinsed chickpeas.
Add the almonds, dates and mint leaves.
Pour dressing over the salad, and season with sea salt & pepper.
Garnish with rose petals and serve.