Moroccan Salad of Raw Grated Carrots/Citrus Cinnamon Dressing
Recipe comes from Mediterranean Fresh by Joyce Goldstein. Her directions are confusing about the cooking of the carrots. What she exactly writes is "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 still warm. You may warm the grated carrots in the dressing or serve as is." I am thinking (big thinker here) maybe 3 minutes? I also think buying those already grated carrots would be mighty handy. Use only 1/4 cup of the dressing, and use the remainder of the dressing for a beet, orange, and greens salad.
CITRUS CINNAMON DRESSING
- 1/2 cup olive oil
- 3 tablespoons orange juice
- 2 tablespoons lemon juice
- 1 teaspoon grated lemon zest
- 1 tablespoon confectioners' sugar
- 1/2 teaspoon sea salt
- 1/2 teaspoon ground cinnamon
- chopped walnuts (optional) or almonds (optional)
- golden raisin (optional)
- pine nuts, toasted (optional)
Grate the carrots on the large holes of a box grater.
Cook carrots for 3 minutes.
Toss with only 1/4 cup of the dressing,
Garnish with nuts, raisins, and pine nuts if desired, and serve.