Also called Salade de Carottes au Jus D'Orange. Adapted from a recipe by Fatema Hal. From Charlotte Puckette's book: The Ethnic Paris Cookbook. I am on the hunt for salad recipes and this one looks interesting to me, and I like that it can be served with diverse cuisines.
The chorizo gives this a very good flavor. Spice it with whatever you like. I used a habanero spice mix called "Hotter than Hell". But this doesn't have to be hot if you like it mild. Just season with whatever you are comfortable with.
From Nick Vergos of Charlie Vergos Rendezvous restaurant, Memphis, Tenn.
Dry BBQ ribs don't use sauce but are served as grilled meat sprinkled with dry rub. You can still keep some sauce around if you change your mind (sauced dry ribs are good too!).