Ready for something a bit different featuring carrots? Well then, follow along with this how-to recipe video by Brand Ambassador Justin Grimm and dive into a bowl of this Moroccan carrot salad!
This Moroccan dish features warm spices, lentils, onions, and raisins dressed in a quick vinaigrette with fresh lemon juice. To further add some brightness, fresh mint is added just at the end, along with crunchy pepitas (a type of pumpkin seed) for texture. This dish is earthy, warm, and bright. Plus, it’s full of vitamins and minerals! What’s different too, is the carrots are peeled super thin lengthwise to create ribbons. The F.N. Sharp Santoku Knife, with its dimpled blade, is featured here as a great option for prepping this as a side dish or main meal when adding a protein.
Get your F.N. Sharp Santoku Knife individually or in one of our essential sets:
F.N. Sharp Damascus Steel Santoku Knife
F.N. Sharp Japanese Damascus 6 Knife Set
F.N. Sharp Japanese Damascus 3 Knife Set
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Let’s get into carrots. I’m not only going to show you how to
prepare this Middle Eastern carrot dish that can be as a side or as a main if
you add some protein would be great. We’ll get into more carrot cutting skills on a
separate video but first, to make this dish I’m going to just finely dice up a red onion, here,
as you can see I’m making some cuts towards the root end but not quite cutting all the way
to the root end, so that way it stays intact. Then, slicing horizontally – if the
onion is large enough, two slices, if it’s small, maybe just one horizontal slice. Then, using the F.N. Sharp Santoku Knife, we’ll just go straight down across
those slices and make the fine mince. After peeling the carrot, I’m going to
continue just using one side of the carrot. Notice I’m not rotating the carrot
to get these very thin strips. Then, with some fresh mint – as little
or as much as you’d like – this dish can actually handle quite a bit of mint.
And I’m just giving that a rough chop. What’s great about the F.N. Sharp Santoku Knife
is you see that dimpled blade? That really helps with veggie prep as, uh, food doesn’t tend to
cling on to the blade while you are slicing. Into a large mixing bowl with that red onion, the
very thin carrot slices, some kalamata olives, some raisins, some cooked lentils, and
then that dressing that has a lot of warm spices and the fresh-squeezed lemon
that is going to get poured all over it. You’re going to give it a
nice toss to mix thoroughly, and it is just absolutely flavorful, especially
when you add in a fresh herb like the mint. There you have it, and I’m also going to finish
it with some crunchy pepitas, these pumpkin seeds, to add even more texture to this dish,
and then I’m just gonna plate it up, here. Again, you can serve this at room
temperature, chilled, you can serve it hot, you can add tofu or any protein that you’d
like on top, and make it a complete meal. There is so much to check out on fnsharp.com, from how-to videos to sharpen your knife skills
to tips and tricks, meals, and much more.