Get the Recipe Moroccan Carrot Salad

Name: Get the Recipe Moroccan Carrot Salad
Prep time: 10 min
Cook time: 20 min
Yield: 4 -6 servings
Ingredients: 1/4 1/4 cup olive oil; 1 1 large lemon; 2 2 teaspoons ground cumin; 1/4 1/4 teaspoon cinnamon; 1/2 1/2 inch piece of fresh ginger; 1/4 1/4 teaspoon cayenne pepper; 1/2 1/2 orange; 1/4 1/4 cup fresh orange juice; sea salt; ground pepper; 4 4 cups shredded carrots; 1/3 1/3 cup fresh parsley; 2 2 tablespoons toasted pine nuts; 1/2 1/2 cup golden raisins

User Reviews

5.0

3 reviews

Excellent

Prep Time
10 mins
Cook Time
10 mins
Servings
4 -6 servings
Course
Salad
Cuisine
Vegetarian

Get the Recipe Moroccan Carrot Salad

Uri Fleming

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Moroccan Carrot Salad is the perfect side dish or lunch; it s a complex blend of spices combined with the right amount of sweet.

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Ingredients

Servings

1/4 1/4 cup olive oil for caramelizing lemons and then used for dressing once lemon infused
1 1 large lemon washed, thinly sliced in rounds and then quartered
2 2 teaspoons ground cumin
1/4 1/4 teaspoon cinnamon
1/2 1/2 inch piece of fresh ginger grated/finely minced (may substitute with 1/4 teaspoon ground ginger)
1/4 1/4 teaspoon cayenne pepper
1/2 1/2 orange zested
1/4 1/4 cup fresh orange juice I use 1/2 an orange
sea salt to taste
ground pepper to taste
4 4 cups shredded carrots
1/3 1/3 cup fresh parsley chopped
2 2 tablespoons toasted pine nuts
1/2 1/2 cup golden raisins

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Instructions

Place quartered lemon slices and olive oil in a cold skillet. Ensure the olive oil covers the bottom of the pan; add more if it does not.
Heat skillet over low heat until rinds soften and begin to brown and caramelize, approximately 20 minutes.
While the lemons are caramelizing, combine the cumin, cinnamon, ginger, cayenne pepper, orange zest, orange juice, salt, and pepper in a large bowl.
Once lemons are caramelized, remove lemons and separate out the lemon-infused olive oil.
While whisking the spices, pour the lemon infused olive oil (~1/4 cup) in a thin stream into the spice mixture until the dressing reaches your desired consistency. You may need to add more regular olive oil depending on how much the olive oil reduced while caramelizing the lemons.
Add the carrots, parsley, golden raisins, caramelized lemons, and pine nuts to dressing.
Toss salad and adjust as needed for desired spice level.

Notes

To toast the pine nuts, heat over low-medium heat in a small skillet. Toast for approximately two minutes; watch carefully as they will burn quickly!
Salad will remain good for 4-5 days when stored in an airtight container in the refrigerator.