Carrot Salad With Olives, Onions and Oranges

Insalata di Carote con Olive, Cipolle e Arance Optional: Drizzle with honey. Garnish with parsley sprigs.

• Ready In: 3 hrs 7 mins
• Serves: 8
• Yields: 1 salad

Ingredients

• 1 1⁄2 lbs carrots, peeled, cut on diagonal into 1/4-inch thick slices
• 2  tablespoons  extra-virgin olive oil
• 2  tablespoons fresh lemon juice
• 1  teaspoon  grated  orange peel
• 1  teaspoon ground coriander
• 1⁄2 cup  drained chopped pitted green olives in brine
• 1⁄2 cup  chopped green onion
•  orange slice

Directions

1. Cook carrots in large pot of boiling salted water until crisp-tender, about 7 minutes. Drain well.
2. Whisk olive oil, lemon juice, orange peel, and coriander in large bowl to blend.
3. Add hot carrots and toss to coat.
4. Cool, tossing occasionally.
5. Season with salt and pepper.
6. Drizzle with honey, if desired.
7. Stir in olives and green onions.
8. Cover and refrigerate at least 3 hours.
9. Stir salad to redistribute dressing.
10. Garnish edges of platter with orange slices and parsley.
11. Mound carrots in center. Serves 16.
12. That's it!