Moroccan Carrot Salad With Parsley And Roasted Lemon Recipe

Moroccan Carrot Salad With Parsley and Roasted Lemon Recipe

WebAug 23, 2013 · 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 …

Rating: 5/5(2)
1. 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.
2. 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.
3. Store in the refrigerator until serving time.

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Moroccan Carrot Salad The Mediterranean Dish

WebJan 9, 2020 · Bring a large pot of salted water to a boil. Add carrots and cook for about 20 minutes until nice and tender. Drain. Transfer the …

1. Bring a large pot of salted water to a boil. Add carrots and cook for about 20 minutes until nice and tender. Drain.
2. Transfer the cooked carrots immediately to a large mixing bowl. And while nice and warm, season with a dash kosher salt, and the spices (harissa spice, cumin, coriander and paprika.) Add minced garlic, celery, cilantro, lemon juice and extra virgin olive oil.
3. If you like, add a sprinkle of toasted sesame seeds. Give the carrot salad a good toss to combine. Set the carrot salad aside for a bit before serving (it's best served at room temperature.)

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