Recipe courtesy of Aarti Sequeira
Save Recipe Print
Moroccan Carrot Salad with Parsley and Roasted Lemon
Total:
30 min
Prep:
10 min
Cook:
20 min
Yield:
4 to 6 servings
Level:
Easy
Total:
30 min
Prep:
10 min
Cook:
20 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.

Get the Recipe

Buffalo Chicken Crescent Ring

Buffalo chicken dip finds a cozy home in crescent dough.

IDEAS YOU'LL LOVE

Barefoot Carrot Salad

Recipe courtesy of Ina Garten

Roasted Carrots

Recipe courtesy of Ina Garten

Moroccan Grilled Lamb Chops

Recipe courtesy of Ina Garten

Moroccan Grilled Salmon

Recipe courtesy of Food Network Kitchen

Roasted Carrots and Red Leaf Lettuce Salad with Buttermilk Herb Dressing

Recipe courtesy of Katie Lee

Moroccan Spiced Chickpea Soup

Recipe courtesy of Dave Lieberman

Baby Carrots

Recipe courtesy of Rachael Ray

Carrot Cake

Recipe courtesy of Alton Brown

Sauteed Carrots

Recipe courtesy of Ina Garten

Browse Reviews By Keyword

          Latest Stories