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.
- 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.
- 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.