10 December, 2007

Moroccan Carrot Salad with Oranges & Medjool Dates | Food & Wine

Bob Chambers' lightly sweet salad is great with roasted chicken and works well at a buffet.

Moroccan Carrot Salad with 
Oranges & Medjool Dates ingredients
Makes 8 servings
4 navel oranges, 1 orange zested and juiced
1 lemon, zested and juiced
2 Tbsp sugar
1/4 tsp cinnamon
1/4 tsp ground cumin
1/4 tsp cayenne pepper
1/4 cup extra-virgin olive oil
1-LB carrots, cut into 3-inch matchsticks
1/2-LB Medjool dates, pitted and thinly sliced lengthwise


Active Prep: 35 Minutes
Total Time: 1 hour
In a medium bowl, whisk the orange and lemon juice with the zests, sugar, cinnamon, cumin and cayenne. Gradually whisk in the olive oil; season with salt.

Reserving 2 Tbsp of the dressing, toss the rest with the carrots in a large bowl; set aside at room temperature for 40 minutes.

Meanwhile, and using a very sharp knife, peel the remaining 3 oranges, carefully removing all of the bitter white pith. Cut in between the membranes; place orange sections into the bowl with the remaining dressing. Add the dates and toss.

Arrange the carrot salad on a platter; spoon the oranges and dates around it and serve.

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