Moroccan Carrot Salad with Parsley and Roasted Lemon

Total Time:
30 min
Prep:
10 min
Cook:
20 min

Yield:
4 to 6 servings
Level:
Easy

CATEGORIES
Ingredients
  • 1 large lemon, washed, sliced into thin rounds, and then quartered
  • 1/4 cup extra-virgin olive oil, plus extra for lemons
  • 1 1/2 teaspoons ground cumin
  • 1/4 teaspoon ground cinnamon
  • 1/4 teaspoon ground ginger
  • 2 pinches cayenne pepper
  • 1/2 teaspoon orange zest, plus 1/4 cup orange juice
  • Kosher salt and freshly ground black pepper
  • 8 medium carrots, peeled and grated (about 4 cups)
  • 1/4 cup chopped fresh parsley
  • 2 tablespoons toasted pine nuts
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.

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    Carrot Salad

    Recipe courtesy of Michael Symon