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Let me introduce myself. My name is Mark Sisson. I’m 63 years young. I live and work in Malibu, California. In a past life I was a professional marathoner and triathlete. Now my life goal is to help 100 million people get healthy. I started this blog in 2006 to empower people to take full responsibility for their own health and enjoyment of life by investigating, discussing, and critically rethinking everything we’ve assumed to be true about health and wellness...

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February 18, 2012

Brightly Colored Vegetable Salad with Chermoula Dressing

By Worker Bee
30 Comments

Although a knobby old root vegetable has it charms, the eye-catching hues of brightly colored veggies are much harder to resist. Luckily, when it comes to the gorgeous red, yellow, purple, orange and green hues of brightly-colored vegetables, their beauty isn’t only skin deep.

As discussed earlier in the week, brightly colored vegetables are valuable for their potentially health-promoting plant pigments. The strategy for adding these pigments into your diet is simple: eat a wide variety of brightly colored vegetables. You can stir fry them, sauté them, lightly steam the veggies or, easiest of all, eat them raw. To make a plate of raw veggies more interesting, a bold dressing is in order and chermoula is just the thing.

Although chermoula looks pesto-like and is often referred to as a North African version of pesto, the flavor is quite different. You only have to stick your nose in the bowl and take a whiff to know that what follows will be herbaceous and bit smoky from the paprika and cumin. Chermoula (sometimes also spelled charmoula) is more aggressive, less creamy and in some ways more versatile than pesto. It can dress any brightly colored vegetable you can find, whether raw or cooked, and also makes a nice topping for sulfur-rich veggies like Brussels sprouts and cabbage. Chermoula is also fantastic on fish, steak and chicken either as a sauce or a marinade before cooking.

If you taste the chermoula straight from the bowl, the flavors will seem disjointed and a little mild, but once the sauce is poured over vegetables and given a little time to soak in, the flavor really comes alive. When generously coated in chermoula, a simple bowl of bell peppers, carrots and green beans transforms into a dish everyone will be talking about at the table. Try the dressing over this trio of brightly colored vegetables, or choose an entirely different combination. There’s not really a vegetable out there with which chermoula can’t be enjoyed.

Servings: 4

Ingredients:

  • 1/2 pound green beans
  • 3 Bell peppers of different colors, sliced
  • 2-4 carrots, grated or sliced
  • 2 garlic cloves, peeled
  • 1/4 cup roughly chopped, loosely packed cilantro
  • 1/2 cup roughly chopped, loosely packed parsley
  • 1 teaspoon lemon juice
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon cumin seeds (lightly toasted in a pan) or 1 teaspoon ground cumin
  • 1/3 cup olive oil
  • Sea salt to taste
  • Optional: a pinch of cayenne or red pepper flakes

Instructions:

Bring a pot of water to a boil then add green beans for 3 minutes. Drain and rinse with cold water.

In a large bowl mix together green beans, peppers and carrots. Set aside.

In a food processor blend all remaining ingredients, except olive oil, until finely chopped.

Then, slowly drizzle the olive oil in until the texture is similar to pesto. Add plenty of sea salt to taste. To make the dressing spicier, add cayenne or red pepper flakes.

Cover the veggies with the chermoula and toss so everything is covered. If possible, let the salad sit for a little bit so the veggies soak up the flavor more.

Alone in a covered container, the chermoula dressing will keep at least a week. Bring up to room temperature before using – straight out of the fridge the flavors are less pronounced.


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30 Comments on "Brightly Colored Vegetable Salad with Chermoula Dressing"

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Debra
4 years 7 months ago

This will bring a little bit of sunshine to winter in this part of the world while we wait for the real thing.

Primal Toad
4 years 7 months ago

Well said! It’s been warmer then usual here in Michigan but its still cold and now there is fresh snow on the ground. Some sun but definitely more clouds.

A bright dish this is!

rarebird
rarebird
4 years 7 months ago

I don’t mind the fresh snow – at least it looks pretty and fresh. Its the old, slushy snow and occasional icy patches on sidewalks that I dislike.

Sarah
4 years 7 months ago

I am totally going to make this today. It’s like Mark custom-designed a recipe for ingredients I actually have on-hand. I just bought green beans, parsley and cilantro and I already had everything else. Nice. And, lunch!

rarebird
rarebird
4 years 7 months ago

Yum! It IS cheerful. I have the salad ingredients on hand – but not the dressing ingredients. I do, however, have plenty of home made pesto in the freezer that I am looking for new (non-pasta) ways to use. So, until I can get to the store I will try this recipe with pesto.

Dr. Mike Tremba
4 years 7 months ago

Since my wife and I gave up soybean-oil base dressings, we find that we go through a LOT more olive oil, and are always looking for more dressings to use it in. Thanks for posting this–can’t wait to try it 🙂

Alessandra
Alessandra
4 years 7 months ago
I’ve got one that my family uses. As a matter of fact, this is the one I loved the most growing up. I can’t remember the exact measurements for the oil, vinegar, and water mixture, but you can sort of mess with it. Chop up about 2-3 garlic cloves and toss it into that mix. About a tablespoon of dill, dry or fresh. You’ll need more if it’s fresh. Add the salt to taste. Sometimes I’ll use a herbs d’province(sp?) mix instead, but I always have garlic in there. About half a lemon’s worth of fresh lemon juice is nice… Read more »
rarebird
rarebird
4 years 7 months ago

I do a similar dressing with a Tuscan herb mix and balsamic vinegar. I bet there are many variations on this theme.

Alessandra
Alessandra
4 years 7 months ago

It’s pretty yummy stuff. 🙂

Alessandra
Alessandra
4 years 7 months ago

Looks tasty! I think I already have most of the ingredients in the fridge.

Today is day 1 for me on the 21 day program. I have four trash bags on my front porch right now. Only about 2 of them are full of purged junk. I found some stuff hiding in the back of my cabinets and trashed all that too! Today, I had to tell my daughter that I wasn’t buying waffle mix, even if it was from Natural Grocers.

Dragonfly
Dragonfly
4 years 7 months ago

For the occasional waffle fix you can make coconut flour waffles. They freeze well and with 12 eggs for 4 waffles and only a 1/2 cup of coconut flour, not a bad on the go breakfast. TropicalTraditions.com for the recipe if interested.

Alicia
Alicia
4 years 7 months ago

The ingredient list for this is very closee to that of zhoug, if you replace the paprika with a hot green pepper like jalapeno. Zhoug is the secret ingredient in my famous “green omelette”, it’s fantastic with eggs and I bet this would be too.

PrimalGrandma
PrimalGrandma
4 years 7 months ago

This stuff is downright excellent over hard boiled eggs.

rarebird
rarebird
4 years 7 months ago

Wow I bet!

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[…] Daily Apple offered a Brightly Colored Vegetable Salad today.  Looks worth trying […]

Cathy Johnson (Kate)
4 years 7 months ago

Sounds GOOD (except I’ll leave out the cilantro, which tastes like soap, to me.) I love African and Middle Eastern foods, though…gotta try it!

Sarah
4 years 7 months ago

This looks sensational! I’ve got some bell peppers that need to be used so I’ll be trying out this recipe

TJ
4 years 7 months ago

That looks amazing! I can’t wait to try it with a big heaping helping of grass fed beef as a side dish!

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[…] oil.  If you were getting bored of salads, give this recipe from Mark’s Daily Apple a try: Chermoula on peppers and carrots.  Like all great recipes, this one can be made in advance and packed easily for a change of pace […]

Neil | Butterfield
4 years 7 months ago

Great post and my how these bright colors get one salivating :-)We love vegetables and the more color the better.

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[…] Brightly Colored Vegetable Salad with Chermoula Dressing […]

Jim
Jim
4 years 7 months ago

articles about gluten free diet : http://www.aboutgrain.com/

Amanda
Amanda
4 years 7 months ago

In my humble opinion, the very best way to enjoy these flavors is in Taktouka. It is absolutely addicting. It is a traditional Moroccan dish usually served as a dip with bread, but I fry up a big batch and just eat it as a side with a fork. YUMMMMMMY.

http://moroccanfood.about.com/od/saladsandsidedishes/r/Taktouka.htm

Byse
4 years 7 months ago

It looks delicious !
And the best thing it is rich in vegetables.

Stan Starsky
4 years 7 months ago

Great pictures which make it look very appealing…I have heard a lot about phytonutrients and I will definitely give this a try.

trackback
4 years 7 months ago

[…] Brightly Colored Vegetable Salad with Chermoula  Dressing […]

Eva
Eva
4 years 6 months ago

I thought that green beans were discouraged because they are legumes. So, I was surprised that they were included in this recipe.

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4 years 2 months ago

[…] Mark’s Daily Apple I’ve also bookmarked this chermoula dressing recipe, which I’m going to try […]

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3 years 1 month ago

[…] salads were also perfect: a caprese salad and THIS really colorful and delicious veggie […]

Ryan
Ryan
2 years 4 months ago

This recipe sounds great except that I don’t like cilantro. Is there something else that would be good to replace it with?

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