1/4cupolive oilfor caramelizing lemons and then used for dressing once lemon infused
1large lemonwashed, thinly sliced in rounds and then quartered
1/2inchpiece of fresh gingergrated/finely minced (may substitute with 1/4 teaspoon ground ginger)
1/4cupfresh orange juiceI use 1/2 an orange
Sea saltto taste
Ground pepperto taste
2tablespoonstoasted pine nuts
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Place quartered lemon slices and olive oil in a cold skillet. Ensure the olive oil covers the bottom of the pan; add more if it does not.
Heat skillet over low heat until rinds soften and begin to brown and caramelize, approximately 20 minutes.
While the lemons are caramelizing, combine the cumin, cinnamon, ginger, cayenne pepper, orange zest, orange juice, salt, and pepper in a large bowl.
Once lemons are caramelized, remove lemons and separate out the lemon-infused olive oil.
While whisking the spices, pour the lemon infused olive oil (~1/4 cup) in a thin stream into the spice mixture until the dressing reaches your desired consistency. You may need to add more regular olive oil depending on how much the olive oil reduced while caramelizing the lemons.
Add the carrots, parsley, golden raisins, caramelized lemons, and pine nuts to dressing.
Toss salad and adjust as needed for desired spice level.
To toast the pine nuts, heat over low-medium heat in a small skillet. Toast for approximately two minutes; watch carefully as they will burn quickly!Salad will remain good for 4-5 days when stored in an airtight container in the refrigerator.
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Moroccan Carrot Salad https://www.forkinthekitchen.com/moroccan-carrot-salad/ May 24, 2015