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Moroccan-Style Carrot Salad

Thank you to CooksIllustrated.com!

Serves 6

Make sure to segment the oranges over a small bowl to catch their juices; you will need 3 tablespoons of juice. For more heat, use the higher amount of cayenne.

Ingredients

  • 1 pound carrots (about 6 medium), peeled and grated over the large holes of a box grater
  • 2 medium seedless oranges , peeled and segmented, 3 tablespoons juice reserved
  • 3 tablespoons minced fresh cilantro leaves
  • 1/4cup extra-virgin olive oil
  • 1 tablespoon juice from 1 lemon
  • 1 teaspoon honey
  • 3/4 teaspoon ground cumin
  • 1/2 teaspoon salt
  • 1/8 to 1/4 teaspoon cayenne pepper (see note)
  • 1/8 teaspoon ground cinnamon

Instructions

1. Toss the grated carrots, orange segments, and cilantro together in a large bowl. Whisk the reserved orange juice, oil, lemon juice, honey, cumin, salt, cayenne, and cinnamon together, then pour over the carrots mixture and toss to coat.

2. Let the salad sit until liquid starts to pool in the bottom of the bowl, about 3 minutes. Transfer the salad to a fine-mesh strainer set over a large bowl and let drain for 2 minutes. Transfer the salad to a serving bowl or platter, discard the strained juices, and serve. (The salad can be refrigerated in an airtight container for 2 days.)

Technique

Segmenting an Orange

Removing the bitter membrane from citrus fruit is an essential step in many tarts, and also produces a more pleasant fruit salad. The task is made easier if you start by sharpening a medium-sized paring or vegetable knife (the latter has a very thin blade).

    • 1. Cut the ends from the fruit and sit it on a flat surface. Trim all the peel and white pith using a large chef’s knife, making a series of vertical cuts.
    • 2. Insert the blade of the knife between the membrane and the pulp of each segment, and cut towards the center.
    • 3. Turn the blade of the knife so that it is facing outward. Slice along the membrane on the other side of the section until the section falls out. Repeat with the remaining sections.
    • 3. Turn the blade of the knife so that it is facing outward. Slice along the membrane on the other side of the section until the section falls out. Repeat with the remaining sections.

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