Moroccan Carrot and Spinach Salad |
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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 8 |
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This lovely warm salad, with flavours reminiscent of Morocco, is the creation of celebrity chef Wolfgang Puck. Ingredients:
3 tablespoons olive oil, divided |
5 cups carrots, sliced on the bias |
2 tablespoons granulated sugar |
1/2 cup lemon juice |
1/2 teaspoon kosher salt |
3 cups baby spinach |
1/2 teaspoon ground cumin |
1 teaspoon granulated sugar |
1 tablespoon lemon juice |
1 teaspoon garlic, chopped |
2 tablespoons orange juice |
Directions:
1. In a large saute pan, heat 1 tablespoon olive oil.
2. Add the carrots, 2 tablespoons sugar, 1/2 cup lemon juice, and 1/4 teaspoon kosher salt.
3. Cook the carrots until they just start softening.
4. In another saute pan, heat 1 tablespoon olive oil.
5. Add the spinach and cook just until wilted.
6. Remove from the pan and chop roughly.
7. In a large bowl, combine the cooked carrots, spinach, remaining 1 teaspoon sugar, cumin, garlic, orange juice, remaining lemon juice and remaining olive oil.
8. Serve warm.
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