Moroccan Carrot Salad

I found this recipe in Bon Appétit; it’s served at Taste at the Seattle Art Museum. It was very easy to make, and the flavours were different from what I expected from traditional carrot salad, so I really liked it. Be sure to use a sweet onion here, like Vidalia, and use freshly squeezed orange juice.

½ tsp ground cumin
½ tsp ground ginger
¼ tsp ground cinnamon
¼ tsp ground coriander
¼ tsp cayenne pepper (I used Korean pepper)
¼ tsp ground allspice
pinch of ground cloves
1/3 cup finishing quality olive oil
¼ cup fresh lemon juice
¼ cup fresh orange juice
3 Tbsp chopped fresh mint
1 lb carrots, peeled, coarsely grated
4 cups mixed baby greens
1 small sweet onion, thinly sliced

Whisk first 7 ingredients in large bowl. Whisk in oil, lemon juice, orange juice, and mint. Add carrots and baby greens; toss to coat. Season with salt and pepper. Top with onion and serve.



I served it here with pork roasted with a raspberry, peach and chipotle sauce.