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.
this looks amazing! I’m definitely going to have to give this one a try. Where’d you come up with this recipe, it looks great!
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Thanks! I’ve tried a few recipes from several Mediterranean and Middle Eastern cookbooks. This isn’t from any source in particular but inspired by those flavors!
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