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Carrot Salad with Orange-Ginger Dressing 

Makes 6-8 servings. Make 1-12 hours ahead 

4 large carrots, peeled and grated

1 large lemon, washed, sliced into thin rounds, then quartered

1 t cumin

¾ t ground ginger

¼ t cinnamon

¼ t salt and pepper

Pinch cayenne pepper

½ t clementine zest

2 clementines, peeled, segmented and half each segment

¼ C orange juice

2 T Italian parlsey, fresh, chopped

2 T sliced almonds, toasted

¼ C olive oil (or less)

¼ C raisins

 

Place lemon in skillet and sauté in olive oil until rind is soft and begins to brown (20 minutes on medium heat).

 

In bowl place spices, orange zest and juice. While whisking, slowly add olive oil in a steady small stream. When the dressing reaches your desired consistency, stop whisking.

 

Grate carrots and place in salad bowl.

Add parsley, lemons, and a little dressing and toss. Set in refrigerator.

Soak raisins in remaining dressing.

Toast and cool almond slices. Set aside.

Before serving, add remaining dressing and raisins. Stir and top with almonds.

 

 

 

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