A Moroccan dish of carrots seasoned with cumin, garlic and parsley that’s perfect with Viognier.
Halloween isn’t just about dressing up and handing out candy for co-owners of The Vice Malek Amrani and Torie Greenburg — it’s all about orange! With hues from pale gold to copper, their orange wines are ideal for the Halloween dinner of orange cuisine that they host. Malek, who’s originally from Casablanca, always makes a Moroccan dish of carrots seasoned with cumin, garlic and parsley that’s perfect with the Viognier.
Moroccan Carrot Salad
- 2 lbs. large carrots, peeled
- 2 garlic cloves, peeled and smashed
- 3 Tbsps. olive oil
- Juice of ½ lemon
- 1 Tbsp. harissa (optional)
- ¼ cup chopped fresh parsley
- 1 tsp. toasted cumin seeds, ground
- 1 tsp. toasted sesame seeds, for topping
- Salt and pepper, to taste
- Bring a large pot of salted water to a boil. Add the carrots and boil until tender, about 15 minutes. Drain carrots and allow to cool.
- Slice cooled carrots into ½-inch coins.
- In a large bowl, whisk the olive oil, lemon juice, garlic and harissa (if using). Season to taste with salt and pepper.
- Add carrots to bowl and toss to coat with dressing. Add parsley and gently toss.
- Sprinkle with cumin and sesame seeds and serve at room temperature or refrigerate until ready to serve.