Sephardic Recipes With A Modern Twist

Sephardic Spice Girls

Moroccan Carrot and Swisschard Salad

Moroccan Carrot and Swisschard Salad


3 bunches of swiss chard, destemmed, rinsed and chopped into 1/4 inch strips
4 large carrots, peeled and sliced into the thick pieces
1 teaspoon salt
4 garlic cloves, crushed
1 tablespoon cumin
2 tablespoons paprika
2 tablespoons apple cider vinegar
Salt and pepper
½ lemon

Fill a large pot halfway with water, add a teaspoon of salt and bring to a boil. Add carrots and boil for 3 minutes, then add the swiss chard and give it a stir so that it is covered with water. 

Turn off the heat and let sit for 2 minutes, then strain and rinse with cold water to stop the cooking. Let cool. 

Over medium heat, warm the oil in a large pan, the add the garlic and spices. 

When they start to sizzle, add the vinegar, stir well and add the carrots and Swiss chard. Continue to sauté for 3 to 5 minutes. 

Turn off the heat and let cool. 

Refrigerate until ready to serve. Add salt and pepper to taste and a squeeze of fresh lemon juice. 

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