Moroccan Carrot Salad with Parsley and Roasted Lemon
- Level: Easy
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 204
- Total Fat
- 17
- Saturated Fat
- 2
- Carbohydrates
- 14
- Dietary Fiber
- 4
- Sugar
- 6
- Protein
- 2
- Cholesterol
- 0
- Sodium
- 381
- Total: 30 min
- Prep: 10 min
- Cook: 20 min
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.