Moroccan carrot and blood orange salad

I look in even unlikely places to find recipes to try. The Week magazine is one of those periodicals that covers issues from all sides of the political spectrum. It also offers a recipe from around the world each week. This recipe features the bounty of citrus this season with the sweetness of carrots. It should be easy to find the citrus and the carrots at your local farmers market.

Servings: 4

Ingredients

  • 1 pound carrots
  • 4 blood oranges
  • 2 garlic cloves, minced
  • 2 cups baby arugula
  • 1/4 cup pitted, oil cured olives
  • 1 teaspoon cumin seed
  • 1 teaspoon coriander seed
  • 1 teaspoon fennel seed
  • Kosher salt
  • Cayenne pepper
  • 1/4 cup extra virgin olive oil
  • A good squeeze of lemon juice

Directions

Heat oven to 425 degrees. I don't peel carrots and don't tell anyone. I just wash them. Makes it quicker and easier. Quarter the carrots lengthwise then cut into 2 inch pieces. Crush the seeds with a mortar and pestle. Toss the carrots with the seeds, 3/4 teaspoon salt, a large pinch of cayenne pepper, and 2 tablespoons evoo on a rimmed baking sheet. Roast them until slightly caramelized and tender, about 30 minutes. Grate the zest from one of the oranges. Whisk in the garlic, lemon juice, and remaining evoo. Cut the tops and bottoms off the oranges then slice the peel off. Separate the segments over a bowl to catch any juice then drop them in. Toss in the carrots, arugula, olives, and dressing. Add a little more salt and lemon juice to taste. This is truly amazing.

Nutrition Information (per serving)

Contributor

Preston Maring, MD

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