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Moroccan-Style Carrot Salad Recipe

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This recipe for Moroccan-Style Carrot Salad, by , is from Aelred and Rita Wagner Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Wil Wagner
Added: Thursday, May 1, 2008

Category:
Category:

Ingredients:  
Ingredients:  
1 pound carrots (about 6 medium), peeled and grated over the large holes of a box grater
2 medium seedless oranges , peeled and segmented, 3 tablespoons juice reserved
3 tablespoons minced fresh cilantro leaves
1/4 cup extra-virgin olive oil
1 tablespoon juice from 1 lemon
1 teaspoon honey
3/4 teaspoon ground cumin
1/2 teaspoon salt
1/8 to 1/4 teaspoon cayenne pepper (see note)
1/8 teaspoon ground cinnamon

Directions:
Directions:
1. Toss the grated carrots, orange segments, and cilantro together in a large bowl. Whisk the reserved orange juice, oil, lemon juice, honey, cumin, salt, cayenne, and cinnamon together, then pour over the carrots mixture and toss to coat.

2. Let the salad sit until liquid starts to pool in the bottom of the bowl, about 3 minutes. Transfer the salad to a fine-mesh strainer set over a large bowl and let drain for 2 minutes. Transfer the salad to a serving bowl or platter, discard the strained juices, and serve. (The salad can be refrigerated in an airtight container for 2 days.)




STEP BY STEP: Segmenting an Orange
Removing the bitter membrane from citrus fruit is an essential step in many tarts, and also produces a more pleasant fruit salad. The task is made easier if you start by sharpening a medium-sized paring or vegetable knife (the latter has a very thin blade).

1. Cut the ends from the fruit and sit it on a flat surface. Trim all the peel and white pith using a large chef's knife, making a series of vertical cuts.
2. Insert the blade of the knife between the membrane and the pulp of each segment, and cut towards the center.

3. Insert the blade of the knife between the membrane and the pulp of each segment, and cut towards the center.

Number Of Servings:
Number Of Servings:
6
Personal Notes:
Personal Notes:
Make sure to segment the oranges over a small bowl to catch their juices; you will need 3 tablespoons of juice. For more heat, use the higher amount of cayenne.

I got this recipe from www.cooksillustrated.com

 

 

 

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