Moroccan Carrot Citrus Salad
This carrot salad is one that was seen on many dinner tables in my childhood, especially during the spring- the time where winter citrus and vibrant hues of orange begin to peak (both in vegetable and floral forms).
Paired with the floral aromas of orange blossom water,
Moroccan Carrot Citrus Salad
Yield: serves 3 to 4
Time: 20 minutes
INGREDIENTS
4 large carrots, peeled and shredded or julienned
zest of 1 orange
2 medium oranges, peeled and sliced into segments then chopped
2 tablespoons orange juice
1 tablespoon extra-virgin olive oil
2 teaspoons sugar
1 teaspoon orange blossom water
1/4 teaspoon cinnamon
1/4 teaspoon sumac
pinch of salt, to taste
DIRECTIONS
Begin by peeling your carrots and either shredding them or julienning them into thin strips. Add to a bowl.
Zest your orange over the bowl with the carrots. Using a sharp knife, remove the skin and membrane (white pith) of the orange. Remove the segments of the orange by slicing in between the white pith/membrane holding each segment together. Gather the segments you removed and loosely chop them.
Add the chopped oranges to the bowl of carrots and zest with orange blossom water, orange juice, olive oil, cinnamon, sumac, sugar, and a pinch of salt. Mix until combined.
Taste and adjust the seasoning per your preference, adding more salt for a savory note or more sugar if you prefer a sweeter sweet and savory combo.
Serve on the side of a tagine, add to your next sandwich, or add it to your next charcuterie board with some fresh labneh and crackers.
Dive in!
