Moroccan Swiss Chard Carrot Salad

IMG_3434

It’s winter in New York. The weather has been vacillating between cold and colder or snow and slush. While yesterday was snowing, today it’s all being washed away with rainy slush. So I am home with a cold and I just want something easy to eat that will be fulfilling and yet wash out my system from this cold. That being said, at this time of year a lot of root vegetables are in. In particular, carrots and celery. Couple that with swiss chard and harissa (to burn out this cold) and a bright sprinkling of lemon and we have a medicinal dish.

According to Chinese medicine and basically all ancient food traditions, we should be eating to the seasons and during the colder seasons, increase the heat in our body. Makes sense. So this Swiss Chard & Carrot salad, which is not only delicious, has tons of garlic (which acts as an antibiotic) and harissa, which is a hot and spicy red pepper sauce that will dry out this cold. If you can’t find harissa, which is usually available at an ethnic supermarket, then replace it with hot sauce. Or you can purchase from my dear friend, Osi at Osi Living, here. You can be sure, it’s organic and made with the finest ingredients.

This recipe has been adapted from Wolfgang Puck’s contribution to The New York Times Passover Cookbook.  On these colder days, when you wrap a thick cardigan around your thick wool sweater, it’s the perfect recipe.

Yields 4 (as a side dish)

Ingredients
1∕3 cup olive oil
4 large cloves garlic, minced
6 thin long carrots, peeled and cut into 1/4 inch rounds
2 ribs celery,
peeled and cut into small chunks
1 large bunch Swiss chard or spinach, ribs and leaves, sliced thin

Dressing
Juice of 2 lemons
1 tablespoon cumin
1/2 teaspoon to 1 teaspoon of Harissa (depending on your level of heat preference)
Freshly ground Sea Salt and pepper to taste

Directions

  1. Heat the half oil in a large skillet. Add garlic and sauté until just fragrant.
  2. Then add the celery and carrots. Cook until the carrots start to soften or sweat. Add the Swiss chard and cook an additional 10 minutes, until very reduced and very tender.
  3. Whisk the dressing ingredients in a small bowl, and pour over the vegetables, mixing thoroughly. Serve Moroccan Swiss Chard Carrot Salad at room temperature.

Speak Your Mind

*