Moroccan Carrot Salad With Parsley and Roasted Lemon Recipe

"I thought this sounded good really good; a different kind of salad. Recipe comes from Morrocanfoods.blogspot.com"
 
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photo by DailyInspiration photo by DailyInspiration
photo by DailyInspiration
Ready In:
30mins
Ingredients:
11
Serves:
4-6
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ingredients

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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.

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Reviews

  1. 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
     
  2. 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.
     
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