Video Recipes

Enjoy this Anytime Moroccan Salad Recipe

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In this video, Bibi Kasrai, the founder of Harvard Cooking Girl, puts together a Moroccan salad. Bibi starts by making the dressing, which includes black pepper, cumin, coriander seeds, smoked paprika, lime, lemon, orange juice, rice vinegar, and olive oil. She then uses a mandolin to thinly slice onions and oranges, and adds them to the salad along with herbs like tarragon and mint. Olives are also added for a Mediterranean touch. Finally, Bibi sprinkles smoked paprika and crushed pistachios on top. This salad can be enjoyed at any time of day.

Transcript

Phoebe Chongchua:
Hi, I am Phoebe Chongchua. You’re watching the Plant-Based Diet.
I am joined now with Bibi Kasrai, and she’s the founder of Harvard Cooking Girl. And actually today we’re not really cooking. You’re putting together a Moroccan salad.

Bibi Kasrai, Harvard Cooking Girl:
A lot of those salads in India, Iran, Morocco. They’re based on fruits and vegetables. And today we’re going to show a Moroccan version. And unlike other salads, I am going to start by actually mixing, making the dressing, which is going to go on the bottom, and we’re going to use a little bit of black pepper. We’re going to use a little bit of cumin, and I’m going to use a little bit of coriander seeds. What else do I like to use? Well, I’m going to finish it with smoked paprika. In the dressing, I’m going to use lime, lemon, the juice of the oranges and a little bit of rice vinegar, which is not from Morocco, is more eastern towards Japan, but it’s going to be really good. So I’m going to put a little bit of my rice vinegar as well. In the Eastern salads, very little oil is used.
However, this is Moroccan. So we are closer to the Mediterranean basin. So we are going to use a little bit of olive oil because we’re going to use olives also then. So I’m going to just give it a quick stir. I am going to use a mandolin, which is a very dangerous tool. If you don’t know, you can slice your fingers really easy. But the reason I use it, it’s because it’s going to slice the onion so thinly. And the thinner it is, the easier the juices get into the ingredients and the ingredients. Release their flavors. Also very easily into the salad.

Phoebe Chongchua:
And that’s sea salt.

Bibi Kasrai, Harvard Cooking Girl:
Yes, sea salt, Maldon salt. It’s going to draw out the juices of the salad. And then I’m going to, you can actually, if your orange is really dry, but I don’t like to use dry oranges. You can also use the mandolin to do to cut your oranges. So I drop all of this in here. Then whatever herbs you have, I just opened the fridge. I have some tarragon. I had some mint. You don’t want the woody part so quickly. I’m just getting rid of this part.

Phoebe Chongchua:
So you take the stems off.

Bibi Kasrai, Harvard Cooking Girl:
Exactly. The woody part of mint or cilantro is the only one you can use. The whole herb. Now you see all the colors. I like to put some olives again, remember are close to the Mediterranean. So we are going to use everything that they have to offer. We’re just crushing it a little bit. They’re pitted already and we’re going to next.

Phoebe Chongchua:
Pretty simple.

Bibi Kasrai, Harvard Cooking Girl:
Very simple. You really have to see when the oranges come out, like the flavor. And you see how I’m doing it. I’m squeezing a little bit. The oranges.

Phoebe Chongchua:
The juice, right? So

Bibi Kasrai, Harvard Cooking Girl:
When the juices and the flavors of the herbs and the olive and the thinly sliced onions that you see come on top. And then we are going to take a little bit of smoked paprika. A little bit of crushed pistachio. So I love my food pretty. So I am going to put some the nuts. Pistachios are really a good source of omega.

Phoebe Chongchua:
Love it. That was so simple. No, and seriously, folks, if you could smell this.

Bibi Kasrai, Harvard Cooking Girl:
How easy was that?

Phoebe Chongchua:
Oh, I mean, it’s like the aroma. I mean, to me, a salad does not have to be something that you eat later in the day. A salad can be something that you start with. So a lot of you are emailing me and asking, what do I eat on The Plant-Based Challenge. Well, you can eat this any time of day. Thank you so much, Bibi. Thank you. We were teasing. Bibi and Phoebe. Bibi and Phoebe. That’s right. If you can get that right. Thanks so much for watching. Be sure to sign up for The Plant-Based Challenge if you haven’t already. It’s all about a movement to create a better you and ultimately a better world. I’m Phoebe Chongchua. You’re watching The Plant-Based Diet. Log on to ThePlant-BasedChallenge.com for more information.

Author

Phoebe Chongchua is a multimedia brand journalist who consults and writes on wellness, all things plant-based, fitness, lifestyle, and travel. She is yoga certified and earned her certificate in Whole Food Plant-Based Eating in 2010 through eCornell and the T. Colin Campbell Foundation. She's also a top podcaster for her marketing/storytelling podcast, The Brand Journalism Advantage at ThinkLikeAJournalist.com

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