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Categories:
carrot orange garlic olive oil lemon juice cilantro ground cumin honey salt pepper cayenne olive nuts
Viewed: 38 - Published at: 7 years agoIngredients
- 1 lb carrot
- 1 orange
- 1 garlic clove, finely minced
- 2 tablespoons olive oil
- 1 tablespoon lemon juice
- 1 tablespoon chopped cilantro or 1 tablespoon flat leaf parsley
- 1 teaspoon ground cumin
- 1 -2 teaspoon honey
- 14 teaspoon salt
- 14 teaspoon pepper
- 14 teaspoon harissa or 1 pinch cayenne
- kalamata olive (optional)
- toasted pine nuts (optional)
Method
- Juice the orange.
- Scrub the carrots clean and slice them diagonally into 1/4 inch thick rounds.
- Place them in a medium sized pot and pour all but 1 tablespoon of the orange juice on top.
- Fill the pot with just enough water to cover the carrots.
- Simmer the carrots on low heat for about 15 minutes.
- They should be just tender - not at all mushy.
- Remove the carrots from the heat, drain off the water, and allow to cool.
- In a small mixing bowl, whisk together the garlic, olive oil, lemon juice, reserved orange juice, chopped cilantro or parsley, honey, salt, pepper and cayenne.
- Add more salt, pepper or cayenne pepper to the dressing according to your taste.
- When they have cooled, mix the carrots with the dressing and serve or refrigerate.
- If desired, add a handful of toasted pine nuts for extra crunch or a handful of Kalamata olives for a salty contrasting flavor.
- This salad can be enjoyed either chilled or at room temperature.
