Moroccan carrot salad with spicy lemon dressing from The Bitten Word by Food & Wine and Clay Dunn and Zach Patton

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Notes about this recipe

  • Laura on April 20, 2019

    I was disappointed in this dish, but it may have been something I did. I halved the recipe because the original makes a very large amount. I used my food processor slicing disc to slice the carrots and they came out as perfect discs, which made the salad less attractive, I think. I didn't have raisins, so I used currants and I think it would have been much better with raisins. I also used less feta than called for because it seemed like an awful lot, but it probably would have been better with more.

  • michalow on April 17, 2019

    I modified this salad a little bit, and it was delicious. I expect it would be delicious as written, too. My version used julienned carrots, swapped dates for the raisins, and added toasted pumpkin seeds. Served with brown rice and marinated chickpeas.

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