Moroccan Carrot Salad With Parsley and Roasted Lemon Recipe

Total Time
Prep 10 mins
Cook 20 mins

I thought this sounded good really good; a different kind of salad. Recipe comes from

Ingredients Nutrition


  1. 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.
  2. 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.
  3. Store in the refrigerator until serving time.
Most Helpful

This was the best carrot salad I've ever had! The lemon was awesome - I could repeat this salad every day, and I'm not the biggest fan of carrots LOL Thanks so much for sharing this gem!<br/>Made for ZWT 9 / Morocco for The Apron String Travelers

Mia in Germany August 23, 2013

I really enjoyed this carrot salad -- the cinnamon in the dressing really makes this dish as do the lemons and the flavored lemon oil. Makes a beautiful presentation and it's really easy to put together with the aid of the shredding disc on the food processor. I used the smaller holes so the salad is a bit on the finer side vs. coarsely grated carrots. Made for ZWT 9.

DailyInspiration August 19, 2013