Moroccan Salad of Raw Grated Carrots/Citrus Cinnamon Dressing

Recipe comes from Mediterranean Fresh by Joyce Goldstein. Her directions are confusing about the cooking of the carrots. What she exactly writes is "For carrots with a bit more body and texture, you need to cook them briefly, as they are not porous enough to absorb the flavors of a salad dressing. For optimum flavor, dress carrots while they are still warm. You may warm the grated carrots in the dressing or serve as is." I am thinking (big thinker here) maybe 2 minutes? I also think buying those already grated carrots would be mighty handy. Use only 1/4 cup of the dressing, and use the remainder of the dressing for a beet, orange, and greens salad.

• Ready In: 18 mins
• Serves: 4

Ingredients

• 4  large carrots, grated

• CITRUS CINNAMON DRESSING

• 1⁄2 cup olive oil
• 3  tablespoons  orange juice
• 2  tablespoons lemon juice
• 1  teaspoon  grated lemon zest
• 1  tablespoon confectioners' sugar
• 1⁄2 teaspoon sea salt
• 1⁄2 teaspoon ground cinnamon
•  chopped walnuts (optional) or   almonds (optional)
•  golden raisin (optional)
•  pine nuts, toasted (optional)

Directions

1. Grate the carrots on the large holes of a box grater.
2. Cook carrots for 2 minutes--optional step.
3. Toss with only 1/4 cup of the dressing,.
4. Garnish with nuts, raisins, and pine nuts if desired, and serve.