Moroccan Carrot Salad with Feta |
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Prep Time: 15 Minutes Cook Time: 11 Minutes |
Ready In: 26 Minutes Servings: 1 |
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Moroccan Carrot Salad with Feta Ingredients:
1 tablespoon olive oil |
3 tablespoons finely chopped shallot |
1/2 teaspoon minced garlic |
1 teaspoon ground cumin |
1/8 teaspoon ground cayenne pepper |
1/8 teaspoon ground cinnamon |
1 teaspoon honey |
2 tablespoons fresh orange juice |
1 tablespoon fresh lemon juice |
2 tablespoons chopped fresh cilantro |
1 pound (about 20) small carrots, peeled, preferably with greens on (or baby carrots) |
4 cups mâche lettuce or other spring greens |
12 pitted picholine olives |
1/4 cup crumbled feta cheese (2 ounces) |
Directions:
1. Bring a large pot of salted water to a boil.
2. Meanwhile, heat the olive oil over moderately high heat in a small nonstick skillet; add shallot, and cook, stirring, for about 2 minutes. Add the garlic and the next 3 ingredients (through cinnamon), and cook, stirring, for 1 minute. Transfer the mixture to a bowl, and whisk in honey and orange and lemon juice. Stir in cilantro.
3. When water is boiling, cook carrots for 8 minutes or until just tender. With tongs, transfer carrots to a bowl of ice water to stop cooking.
4. Divide the salad greens, carrots, olives, and feta cheese among 4 serving plates. Drizzle with the dressing, and serve.
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