Moroccan Carrot Salad With Oranges And Medjool Dates
This recipe is from food & wine.
Steps
In a medium bowl , whisk the orange and lemon juice with the zests , sugar , cinnamon , cumin and cayenne.
Gradually whisk in the olive oil and season the dressing with salt.
In a large bowl , toss the carrots with all but 2 tablespoons of the dressing and let stand at room temperature for 40 minutes.
Using a very sharp knife , peel the remaining 3 oranges , carefully removing all of the bitter white pith.
Cut in between the membranes , releasing the 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.
Ingredients
navel oranges, lemon, sugar, cinnamon, ground cumin, cayenne pepper, olive oil, salt, carrot, dates