Recipe courtesy of Aarti Sequeira
Show: Aarti Party
Moroccan Carrot Salad with Parsley and Roasted Lemon
Total:
30 min
Active:
10 min
Yield:
4 to 6 servings
Level:
Easy
Total:
30 min
Active:
10 min
Yield:
4 to 6 servings
Level:
Easy

Ingredients

Directions

Place the lemon pieces in a cold skillet. Add a generous amount of oil to cover the bottom of the pan and heat over low heat until the rinds soften and begin to brown and caramelize, about 20 minutes.

In a large bowl, add the cumin, cinnamon, ginger, cayenne, orange zest, orange juice, salt, and pepper. While whisking, pour 1/4 cup olive oil in a thin stream until the dressing reaches your desired consistency. Add the carrots, parsley, and pine nuts. Remove the caramelized lemon to the bowl using a slotted spoon. Toss and taste for seasoning. Drizzle in some of the lemon infused oil, to taste.

Store in the refrigerator until serving time.

IDEAS YOU'LL LOVE

Barefoot Carrot Salad

Recipe courtesy of Ina Garten

Potato Salad

Recipe courtesy of Rachael Ray

Grape Salad

Recipe courtesy of Trisha Yearwood

Tuna Salad

Recipe courtesy of Ina Garten

Chinese Chicken Salad

Recipe courtesy of Ina Garten

Green Salad with Mustard Vinaigrette

Recipe courtesy of Ina Garten

Asian Noodle Salad

Recipe courtesy of Ree Drummond

Kale and Quinoa Salad

Recipe courtesy of Valerie Bertinelli

Grilled Thai Beef Salad

Recipe courtesy of Ellie Krieger

Trending Videos 6 Videos

Plaster Chocolate Cake 05:58

This cake is so rich and creamy that Raiza Costa wants to plaster the world with it.

Browse Reviews By Keyword

          On TV

          Get Cooking