Moroccan Salad of Raw Grated Carrots with Citrus Cinnamon Dressing
This recipe was easy to make in advance. A Cuisinart was used to grate the carrots vs. a box grater. We also added raisins, as they were in the photo and were a nice compliment. We didn’t warm the carrots as suggested in the head note and found that the dressing absorbed nicely anyway. The texture and multi-faceted flavors were popular with our group.
Moroccan Salad of Raw Grated Carrots with Citrus Cinnamon Dressing
Thinly shaved or grated carrots are added to raw leafy salads mostly to contribute a note of color and contrasting texture. For carrots with a bit more body and texture, you need to cook them briefly, as they are not porous enough to absorb the flavors of a salad dressing. For optimum flavor, dress carrots while they are warm. You may warm the grated carrots in the dressing or serve them as is.
4 large carrots
¼ cup citrus cinnamon dressing
Chopped walnuts of almonds (optional
Grate the carrots on the large holes of a box grater. Toss with the dressing, top with chopped walnuts or almonds if desired, and serve.
Citrus Cinnamon Dressing
A little exotic, this dressing can waft you to Morocco and the Middle East with ease. Orange, beet, carrot, and radish salads as well as couscous salads come to mind.
½ cup mild olive oil
3 tablespoons fresh orange juice
2 tablespoons fresh lemon juice
2 teaspoons freshly grated orange zest
1 teaspoon freshly grated lemon zest
1 table confectioner’s sugar
½ teaspoon sea salt
½ teaspoon ground cinnamon
Orange flower water (optional)
Combine all the ingredients in a bowl with a whisk, then add orange flower water to taste if you like.
Moroccan Salad p.115
Citrus Cinnamon Dressing p.294
Mediterranean Fresh
Copyright © 2008 by Joyce Goldstein
Published by W.W. Norton & Company
Leave a Reply