Title: Moroccan Carrot Salad
Yield: 8 servings
Category: Salads
Cuisine: Moroccan
Source: Bon Appetit Magazine
Ingredients
- 1/3 cup fresh lemon juice
- 1/2 cup extra-virgin olive oil
- 1/3 cup orange juice
- 3 tbsp chopped fresh mint
- 1 small sweet onion thinly sliced
- 4 pounds carrots, julienned on a mandoline or coarsely shredded in a food processor (about 12 cups)
- 1/2 tsp cumin
- 1/2 tsp ginger
- 1/4 tsp cinnamon
- 1/4 tsp coriander
- 4 cups chopped parsley leaves
- 1/4 tsp allspice
- 1 pinch cloves
- 1 pound feta, crumbled (optional)
- 1/4 tsp cayenne (optional)
- 2 cups raisins (optional)
Instructions
Salt
Freshly ground pepper
In a large bowl, whisk the spices with the lemon juice. Gradually whisk in the olive oil and season with salt and pepper.
Add the carrots, raisins, parsley, mint and feta to the dressing and toss well. Serve lightly chilled or at room temperature.
Notes
Make Ahead
The carrot salad can be made without the feta and parsley and refrigerated for up to 6 hours; add the feta and parsley just before serving. The lemon dressing can be refrigerated overnight.