This up and down, hot then cold weather has been taking a toll on my immune system – it’s hard to get used to a temperature when it’s constantly changing. I made this simple side salad the other day and it brought some bright freshness and vitamins to the table. It was a perfect pick me up for these strange winter days!

2-3 side servings.

Gather

• 2-3 large carrots
• 3 green onions
• 6 dried apricots or 2 tbsp raisins
• 2 tbsp orange juice
• 1 tbsp olive oil
• 1 tsp dijon mustard
• 1/4 of one preserved lemon
• salt, pepper, and chile flakes for seasoning

*Cilantro, parsley, and oil-cured olives would also be good additions.

Make

• Peel and grate carrots into a salad bowl. Slice the green onions and apricots thinly and mix together.
• Make a dressing. Remove the pith from the preserved lemon and finely mince the rind. Combine the minced lemon rind, orange juice, olive oil, and dijon mustard together. Stir vigorously with a fork to emulsify the dressing; it will appear integrated and taste balanced if emulsified. Season with a pinch of salt, shake of black pepper, and a bit of red chile. Stir this dressing together once more.
• Dress the salad and thoroughly mix the dressing onto the vegetables.
• Serve as a side; this salad tastes even better if allowed to rest for 30 minutes to an hour and keeps well for the next day.