Carrot and Swiss Chard Salad. Photography: Daniel Lailah.
Carrot and Swiss Chard Salad. Photography: Daniel Lailah.

Carrot Swiss Chard Salad

Alice Cohen's Moroccan carrot salad is a little different: it includes Swiss chard and a good amount of lemon juice so it is fresher and more sour

Ingredients for Carrot Swiss Chard Salad

  • 1.1 lbs (500 grams) carrots whole, peeled
  • 1 bunch swiss chard or mangold

For the sauce:

  • 2 tablespoons zhug or harissa
  • 2 tablespoons vinegar
  • lemon juice from half a lemon
  • ½ teaspoon Salt
  • ½ teaspoon cumin


  • 1. Place carrots in a pot, cover with plenty of water and bring to a boil. Cook for 15 minutes or until the carrots soften a little (al dente).

  • 2. Blanch the chard leaves in a pot of boiling water for 2 minutes and drain.

  • 3. While cooking, prepare a bowl of ice water and transfer the chard to it to stop the cooking. Drain well.

  • 4. Chop the chard and transfer to a serving bowl.

  • 5. Slice the carrots to medium thick rounds and add to the chard.

  • 6. Mix the sauce ingredients and pour over the carrots and chard. Mix and serve.

*שמנו לב שחסרים כמה פרטים קטנים להשלמת הפרופיל שלך ב־FOODISH, אפשר להוסיף אותם בקלות בעמוד המשתמש שלך.