Moroccan Carrot & Olive Salad

Today you can find my recipe for Moroccan Carrot & Olive Salad over at the Whole Foods Market Cooking Boulder website. I’m exploring the jet-black oil-cured olives from Morocco in combination with other North African flavors like sesame seeds and cilantro. I’ve got tips for using olives in summer salads, and keeping the saltiness in balance. Click on the Cooking Boulder logo to see my column and recipe. Thanks for reading!

Ingredients for Moroccan Carrot & Olive Salad

6 Comments

Elizabeth @ Saffron Lane on September 7, 2011 at 9:52 am

Oil-cured olives are my absolute weakness, so I’ll definitely have to give this a try soon. Congrats on the column — is this something new?

Jess on September 7, 2011 at 9:59 am

Thanks for taking a look! This is something new for me. Every Tuesday I contribute a column to WFM Cooking Boulder. As you know, putting posts together with the photography is a lot of work, so on Wednesdays here at La Domestique I’m going to just feature the column so I don’t wear myself out. 🙂

Lauren on September 7, 2011 at 3:59 pm

I just read the entry about you on the Food52 blog. I’m blown away by the fabulousness of your photography! That salad looks perfect (and tasty!). I’m looking forward to going back through your archives and starting at the beginning!

Jess on September 7, 2011 at 9:10 pm

Lauren,
Thank you! So glad you stopped by!

Kimberley on September 8, 2011 at 2:17 pm

Oil-cured olives are my favorite.

Jess on September 8, 2011 at 2:20 pm

Thanks for stopping by, Kimberley!