A fresh and crunchy salad of matchstick carrots, toasted almonds, and sweet currants tossed with a sweet/tart lemon and olive oil based dressing… Moroccan flavors sing in my Moroccan Carrot Salad With Lemon Dressing! This is a tasty and quick side dish with a grilled chicken breast, or a perfect light lunch topped with crumbled feta cheese.
If currants are at all dry, cover with very hot water until they soften up a bit. Drain well before adding to the salad.
Toast the almonds, chop the cilantro and scallions.
Add the dressing ingredients to a personal blender or food processor. Blend until smooth. Set aside.
To a medium salad bowl, add the matchstick carrots, currants, toasted almonds, scallions, and cilantro.
Toss with the lemon dressing.
Garnish as desired and enjoy!
I buy the matchstick carrots at my local market. You can also use grated carrots. A 10 ounce bag is about 3 cups.I keep lemon infused olive oil in my pantry, and I love layering flavors. Regular olive oil is fine too.Orange blossom water has a long history in Mediterranean countries. It is water distilled with the blossoms from bitter orange trees, and has a complex, slightly bitter flavor. It can be found in the Middle Eastern section of supermarkets and in many ethnic grocery stores. Substitute an equal amount of orange zest if necessary.Pomegranate molasses (or syrup) is reduced pomegranate juice. There really isn't a good substitute, but you can use honey if you can't find it, and don't wish to make it.