Today I spent the time I might have used for crafting doing an act of kindness. The good news is that the results are something that I can share with you— a delicious Moroccan-style pickled salad. Just in time for summer entertaining I might add! Truthfully, I made a huge quantity for a Bar Mitzvah meal for sixty or so, and it was so delicious that I decided to make something similar for our dinner as well. So I have two versions of a Moroccan style pickled salad to share with you! Pickled salads do sometimes involve heating up vinegar, but it's really not necessary if you like a crunchy salad and if you'll be making this a few hours ahead of serving.
- red pepper
- celery (optional)
- fennel (optional)
- fresh coriander or parsley (if you prefer)
- olive oil
- vinegar or lemon juice
- salt and pepper
Peel carrots and kohlrabi. Cut carrots in thin slices, kohlrabi in julienned strips, red pepper in small thin slices, and chop the celery. To cut fresh fennel, remove outer layer, cut fennel in half and then in slices. Separate the pieces. Chop coriander, and add seasoning according to taste, though go heavy on the vinegar or lemon juice such that the salad will sit in the dressing. Stir salad periodically before serving. If the salad will be sitting for a day or two in the fridge you'll need less seasoning, as it will have time to soak up the dressing.
Salad Version 1: Carrots, red pepper, kohlrabi, celery, vinegar + other seasonings listed. Admittedly using the vinegar makes a more delicious salad, but I'm avoiding vinegar myself, so I made version 2 below for our family, also incorporating one fennel bulb and celery leaves which some may appreciate as much as we do.
Salad Version 2: Carrots, red pepper, kohlrabi, celery including some celery leaves, fennel bulb, coriander (a bit less than in version 1) lemon juice + other seasonings listed
The great thing about this salad is that you can basically use veggies that you have on hand, or adjust the quantities of each ingredient to make it budget friendly if you need to make a large quantity. Right now carrots are quite inexpensive but peppers are not, so I used lots of carrots and only a few peppers.
This is the kind of salad that keeps well for days in the fridge, and thus can be prepared ahead of time. But do hide it, otherwise it just might disappear, or at least that's what would happen in my house! Oh and by the way, if you want to serve your salad Moroccan style, serve it in small dishes with an assortment of other salads, which you can certainly find on my blog here. Enjoy!