Moroccan Carrot Salad With Parsley And Roasted Lemon Recipe

Total Time: 30 mins Preparation Time: 10 mins Cook Time: 20 mins

Ingredients

• Servings: 4
• 1 large lemon, washed, sliced into thin rounds, and then quartered
• 1/4 cup extra-virgin olive oil, plus extra for lemons
• 1 1/2 teaspoons ground cumin
• 1/4 teaspoon ground cinnamon
• 1/4 teaspoon ground ginger
• 2 pinches cayenne pepper
• 1/2 teaspoon orange zest, plus 1/4 cup orange juice
• kosher salt & freshly ground black pepper
• 8 medium carrots, peeled and grated (about 4 cups)
• 1/4 cup parsley, fresh chopped
• 2 tablespoons pine nuts, toasted

Recipe

• 1 place the lemon pieces in a cold skillet. add a generous amount of oil to cover the bottom of the pan and heat over low heat until the rinds soften and begin to brown and caramelize, about 20 minutes.
• 2 in a large bowl, add the cumin, cinnamon, ginger, cayenne, orange zest, orange juice, salt, and pepper. while whisking, pour 1/4 cup olive oil in a thin stream until the dressing reaches your desired consistency. add the carrots, parsley, and pine nuts. remove the caramelized lemon to the bowl using a slotted spoon. toss and taste for seasoning. drizzle in some of the lemon infused oil, to taste.
• 3 store in the refrigerator until serving time.