Recipe courtesy of Aarti Sequeira

Moroccan Carrot Salad with Parsley and Roasted Lemon

Name: Moroccan Carrot Salad with Parsley and Roasted Lemon
Prep time: P0Y0M0DT0H10M0.000S
Cook time: P0Y0M0DT0H20M0.000S
Total time: P0Y0M0DT0H30M0.000S
Yield: 4 to 6 servings
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

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Level: Easy
Total: 30 min

Prep: 10 min
Cook: 20 min

Yield: 4 to 6 servings

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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.