Moroccan Carrot salad w/parsley and roasted lemon

I am part of a culinary group that meets once a month. Last year we all decided to go with an international theme and chose several regions to focus on each month. One of the months was a Mediterranean theme that covered Italy, S. France (Provence), Spain, Morocco and Greece. We each were to bring a dish that focused on herbs in that Mediterranean region.

We always have a wonderful array of dishes and never a duplicate.

I looked around at different recipes and settled on a Moroccan carrot salad with parsley and roasted lemons. I was attracted to the combination of herbs and spices in the salad.

Moroccan Carrot salad with parsley & roasted lemonMoroccan Carrot Salad w/Parsley and Roasted Lemon

  • 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 tsp ground cumin
  • 1/4 tsp ground cinnamon
  • 1/4 tsp ground ginger
  • 1/8 tsp cayenne pepper
  • 1/2 tsp orange zest, plus 1/4 cup orange juice
  • Kosher salt and freshly ground black pepper
  • 4 cups peeled and grated carrots (about 8 med carrots)
  • 1/3 cup chopped fresh parsley
  • 4 T toasted pine nuts

Carrots & ParsleyPlace the lemon pieces in a cold skillet and cover with olive oil. Heat over low heat, stirring occasionally, until the rinds soften and begin to brown and caramelize, about 20 minutes.

In a your serving bowl, add the cumin, cinnamon, ginger, cayenne, orange zest, orange juice, salt, and pepper.

Whisk in your 1/4 cup olive oil, adding it in a thin stream until the dressing reaches your desired consistency.

Add your carrots, parsley, and pine nuts.

Remove the caramelized lemon, using a slotted spoon and add to the carrot mixture.

Toss, and taste for seasoning.

Drizzle in some of the lemon infused oil, to taste.

Store in the refrigerator until serving time.

Adapted from the food network

This is a bright, fresh salad. Next time I will add more orange zest, or I think it would also be really, really good if you used Moroccan preserved lemons in place of the roasted lemons too.

Do you make any dishes using Mediterranean herbs and spices?

Sincerely, Emily

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11 Responses to Moroccan Carrot salad w/parsley and roasted lemon

  1. Sandy says:

    I’m not tooooo Mediterranean in my kitchen but I use quite a bit of olive oil, sun dried tomatoes, capers, feta cheese and basil. Made a terrific green bean salad the other night with the addition of lemon juice, Dijon mustard and tossed in an avocado, oh and garbanzo beans! It was yummy and gone! No leftovers for lunch! Thanks for the carrot salad, will give it a try!

  2. Angela says:

    That sounds like a fun group! And a great way to try making and eating new things. I love Mediterranean food, and one of my favorite dishes is a Moroccan chickpea stew that my husband makes.

  3. Nancy Davis says:

    Another delicious looking dish by you!!! Do I saute, cook or steam my frozen spinach when I use it in quiche? How about fresh spinach in a quiche? Cook that? I might get brave at doing something some day!! lol Nancy

  4. Nancy Davis says:

    Thanks. I do want to try one! Nancy

  5. Nancy says:

    Wow, Emily…this sounds wonderful! I never thought to cook with lemons like this. Thanks for sharing!

  6. Pingback: Reflection: Vacation | Anna Ming's Eats

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