Moroccan Carrot Salad with Roasted Lemon Vinaigrette Recipe

Moroccan Carrot Salad with Roasted Lemon Vinaigrette

Serves 6

A pinch of cinnamon is the secret ingredient in this tangy-sweet salad. For added color, use half orange carrots, and half yellow or purple heirloom carrots (a summer favorite at farmers’ markets).

8 large carrots, grated (2 lb.)
3 Tbs. chopped parsley
2 Tbs. plus 1 tsp. olive oil, divided
3 cloves garlic, minced (1 Tbs.)
½ large green jalapeño chile, seeded and chopped (1 Tbs.)
1 tsp. grated lemon zest
¼ tsp. allspice
Pinch cinnamon
2 lemons, halved

1. Toss together carrots, parsley, 2 Tbs. oil, garlic, jalapeño, lemon zest, allspice, and cinnamon in large bowl. Set aside.
2. Heat remaining 1 tsp. oil in skillet over medium heat. Add lemons, cut-side down, and cook 5 minutes, or until browned and soft. Cool slightly, then squeeze lemon juice through strainer into carrot mixture. Toss well, and season with salt and pepper, if desired. Cover, and chill 2 hours, or overnight.

July 2009