Description
Boldly spiced sous vide carrot salad tossed with oranges and salty olives. This is a refreshing, satisfying, and stunning Moroccan-flavored dish with rainbow colors.
Ingredients
Scale
- 4 garlic cloves
- 1/4 cup olive oil
- 1 pound rainbow carrots (about 8 medium) in different colors
- 1 teaspoon whole cumin seed
- 1 teaspoon whole fennel seed
- 1 teaspoon kosher salt, divided, more to taste
- 1/2 teaspoon cayenne pepper
- 2 medium blood oranges or regular oranges
- 2 teaspoons fresh lemon juice, more to taste
- 2 cups baby arugula
- 1/4 cup pitted, oil-cured olives, roughly chopped
Instructions
- Set up the sous vide: Preheat the water to 185°F (85°C) using a sous vide machine.
- Make the garlic-infused oil: Add garlic cloves and olive oil to a small and dry saucepan, covering the garlic with oil. Bring to a slow simmer over medium heat. Cook until the garlic is slightly brown and wrinkly, about 3 minutes. Remove from heat and set aside.
- Prepare the carrots: Rinse and trim the carrots. Slice them in the middle, then put them in a large mixing bowl. Sprinkle cumin seeds, fennel seeds, 1/2 teaspoon salt, and cayenne pepper all over them, and add 2 tablespoons garlic-infused oil with 2 cloves of garlic. Toss well.
- Vacuum-seal the carrots: Prepare multiple sous vide bags. Separate the carrots based on their colors. Arrange each color in a sous vide bag in one single layer. Vacuum-seal the bags.
- Sous vide the carrots: Once the water reaches the temperature, submerge the carrots and weigh them down. Set the timer for 1 hour.
- Prepare the salad: Zest an orange and add the zest to the remaining garlic-infused oil. Add the remaining salt and a squeeze of lemon. Mix well and set the dressing aside. Slice the top and the bottom of the oranges. Follow the curve of the fruit, slice away the rind and pith. Cut the oranges into segments and set them aside.
- Make the salad: Once the timer goes off, transfer the carrots into an ice-water bath to cool for about 10 minutes. Open the bags and pour the carrots and juices into the same mixing bowl. Use kitchen shears to cut the carrots into 2-inch long pieces. Add baby arugula and the dressing. Give it a toss. Add oranges and olives, and toss it again. Taste and add more salt or lemon juice if desired.
Notes
- You can also roast the carrots in the oven at 425°F (220C) for 30-40 minutes, tossing occasionally, until tender and caramelized. Allow them to cool to room temperature before making the salad.Â
Nutrition
- Serving Size: 1 serving
- Calories: 235
- Sugar: 12.8g
- Sodium: 568.7mg
- Fat: 16.4g
- Saturated Fat: 2.3g
- Trans Fat: 0g
- Carbohydrates: 23.8g
- Fiber: 5.9g
- Protein: 2.6g
- Cholesterol: 0mg