I wanted to post this cabbage salad in a separate post from the previous vegetable salads posted here because of the process it takes to make it
Although the process of making it is almost the same, it does require a bit more acidity but also a different presentation..
You can replace the cabbage with cauliflower or mix them both, you will still have a traditional Moroccan salad...
Serves 4 to 6 persons
Prep: 10 min - cooking: 20min
- A small cabbage, cut into wedges
- 1/4 to 1/2 cup of chermoula paste
- 2 tbps of olive oil + 2 tbps to drizzle at the end
- Juice of 1 lemon
- Black olives for garnish (optional)
|Chopped cooked cabbage (I used a blender), It can be finer than that but not totally pureed|
Wash the cabbage well and cut into wedges.
Cook in boiling salted water until tender. Set aside to drain.
Heat the oil in a pan and add 1/4 to 1/2 cup of chermoula, cook for 2 minutes. Add in the cooked cabbage and stir. Cook until the cabbage dries up and the chermoula is fully covering it (about 5 minutes).
Off the heat, drizzle so olive oil, the lemon juice and check the seasoning.
To make cauliflower zaalook (or caviar), Use the same recipe but replace cabbage with steamed cauliflower.