Best 8 Lebanese Carrot And Orange Salad Recipes

HALLOUMI, CARROT & ORANGE SALAD

Steps:

• Cut the peel and pith away from the oranges. Use a small serrated knife to segment the orange, catching any juices in a bowl, then squeeze any excess juice from the off-cut pith into the bowl as well. Add the mustard, honey, vinegar, oil and some seasoning to the bowl and mix well.
• Using a vegetable peeler, peel carrot ribbons into the dressing bowl and toss gently. Heat a drizzle of oil in a frying pan and cook the halloumi for a few mins until golden on both sides. Toss the watercress through the dressed carrots. Arrange the watercress mixture on plates and top with the halloumi and oranges.

ORANGE CARROT SALAD

Steps:

• Place carrots in a medium bowl. Section oranges into the bowl to catch juices. Add remaining ingredients and mix well. Cover and chill for several hours.

CARROT, AVOCADO, AND ORANGE SALAD

Steps:

• Preheat the oven to 400°F.
• Pound the garlic with a healthy pinch of salt in a mortar until you have a wet, fairly smooth paste. (You can also do this on a cutting board, chopping and mashing and chopping and mashing until you're satisfied.) Put the paste in a large mixing bowl. Add the cumin, coriander, chilies, and 1/4 cup of the olive oil and stir well, then add the carrots and toss well so they're coated with the oil and spices. Sprinkle on 3 healthy pinches of salt, crushing the grains with your fingers as you add them, and toss again.
• Put the carrots in a large shallow baking dish in one layer. Scrape out the extra garlic, spices, and oil from the bowl and spread evenly on top of the carrots. Pour 1/4 cup water into an empty spot in the casserole (you don't want to wash off the tasty oily stuff) and tilt the dish so the water spreads across the bottom.
• Cover the dish tightly with foil and put it in the oven. Cook the carrots for 25 minutes. Take off the foil and keep cooking until the carrots are lightly browned, and about as tender and creamy as avocado flesh, but not so soft that they threaten to fall apart, about 35 minutes more.
• While the carrots are roasting, segment the orange as you would a lemon. Squeeze the membranes into a small bowl to release the juice. Set it aside.
• When the carrots are done, take the dish out of the oven and let it sit until the carrots have cooled a bit but are still warm.
• Meanwhile, take the avocados from the fridge. Halve them lengthwise, remove the pits, and peel the halves. Cut the flesh lengthwise into slices about the same size as the carrots-the slices should be sturdy enough that they don't break up when you toss them.
• Put the avocado slices in a large mixing bowl and add the reserved orange juice, the lemon juice, the remaining 2 tablespoons olive oil, and a healthy pinch or two of salt. Toss gently and well with your hands. Push the avocado to one side of the bowl. Add the carrots a handful at a time, scraping and tossing them in the beautiful green liquid in the bowl before adding the next handful. Make sure to scrape out and add all the garlicky spices left in the baking dish. Toss it all together gently, being careful not to break the avocado slices.
• Stack the carrots, avocado, and orange segments on a platter or in a serving bowl so they're facing this way and that. Top with the cilantro and serve right away.

CARROT SALAD WITH ORANGE, GREEN OLIVES, AND GREEN ONIONS

Steps:

• Cook carrots in large pot of boiling salted water until crisp-tender, about 7 minutes. Drain well.
• Whisk oil, lemon juice, orange peel, and coriander in large bowl to blend. Add hot carrots and toss to coat. Cool, tossing occasionally. Season with salt and pepper. Drizzle with honey, if desired. Stir in olives and green onions. Cover and refrigerate at least 3 hours. (Can be made 1 day ahead. Keep refrigerated.)
• Stir salad to redistribute dressing. Garnish edges of platter with orange slices and parsley. Mound carrots in center.

MIDDLE EASTERN CARROT SALAD

Steps:

• Put the orange blossom water, cumin, oil, lemon juice and some seasoning into a jar. Screw on the lid and shake well to combine.
• Tip the carrots and mint into a bowl. Pour over the dressing, season and toss everything together.

LEBANESE CARROT AND ORANGE SALAD

Steps:

• In a medium bowl, combine carrots, oranges and raisins.
• Toss to combine.
• In a small bowl, combine remaining ingredients.
• Spoon over carrot mixture. Mix well.
• Chill several hours or overnight.
• Mix before serving.
• Note: preparation time does not include chilling time.

CARROTS A LA ORANGE

Steps:

• Bring a pot of lightly salted water to a boil in a saucepan and cook carrots in the boiling water until just tender, about 15 minutes. Drain. Transfer carrots to a serving dish and keep warm.
• Whisk sugar, cornstarch, salt, and ginger in a saucepan until thoroughly combined; turn heat to medium and whisk in orange juice. Bring to a simmer, whisking constantly, and cook until sauce is smooth and thickened, about 3 minutes; stir in butter. Pour sauce over carrots, stir to coat, and serve.

SPICED CARROT AND ORANGE SALAD

Steps:

• Peel the carrots and grate them coarsely.
• Peel the orange with a knife, removing all the white pith. Cut it crosswise into 1 cm thick slices, then into small segments.
• Finely chop the coriander (cilantro) and mint leaves.
• Put the grated carrot, orange segments in a large bowl.
• Make dressing and pour over carrot mixture. Sprinkle with herb leaves. Toss lightly and serve.