Moroccan Salad of Raw Grated Carrots/Citrus Cinnamon Dressing |
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Prep Time: 15 Minutes Cook Time: 3 Minutes |
Ready In: 18 Minutes Servings: 4 |
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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. Ingredients:
4 large carrots, grated |
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.
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