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.
- 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
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?