Provided by Aarti Sequeira
Time 30m
Yield 4 to 6 servings
Number Of Ingredients 11
Steps:
- 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.
- 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.
- Store in the refrigerator until serving time.
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yupar lay
[email protected]Thank you for sharing this recipe!
Kancon Mala
[email protected]This salad is a keeper!
MR ALLEY
[email protected]I'm definitely making this again.
Sphamandla Ncube
[email protected]Yum!
Shakirat Temitope
[email protected]This salad is a great make-ahead dish. It's even better the next day.
Yu3 Io
[email protected]The roasted lemon is a genius idea! It really brings out the sweetness of the carrots.
Crystal Marnati
[email protected]I added some chopped walnuts to the salad for extra crunch. It was a great addition!
Addie
[email protected]This salad is a great way to use up leftover carrots. It's also a healthy and delicious snack.
Devin Clark
[email protected]I love the simplicity of this recipe. It's quick and easy to make, but the flavors are anything but ordinary.
Sujana Dahal
[email protected]This salad is a perfect side dish for any grilled or roasted meat. The bright flavors really complement the savory main course.
Usman armani
[email protected]I've never had Moroccan carrot salad before, but this recipe is a game-changer. It's so refreshing and flavorful.
MUNANA SALEH
[email protected]Wow, the combination of sweet and tangy flavors is just amazing! The roasted lemon adds a unique and delicious touch.