Carrot Salad

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.

2 Comments Add yours

  1. Andrew Marco says:

    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!

    Like

  2. 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!

    Like

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