Raw carrot and orange salad
The taste of Morocco, in a bowl of freshness.
Ingredients
- 16 ounces carrots
- 1 oranges
- 1/2 lemons
- 1 tbsp argan oil optional
- 1-2 tbsp olive oil (extra virgin) citrus-infused if possible, use 2 tbsp if not using argan oil
- 2 tsp mustard seeds poppy seeds
- 1 tsp mustard (prepared) stone-ground
- 1 tsp sea salt (omit for low-sodium diet)
- 1/2 tsp black pepper
- 1 cup cilantro coriander, parsley, watercress, and/or mint, chopped
Instructions
- Scrub the carrots and wash the orange and the herbs. Shake the herbs dry and then roll them up in a clean kitchen towel to absorb the water.
- Warm a dry skillet over medium heat. Add the mustard seeds and shake occasionally while they are toasting so they don't burn. After five minutes or so they will begin to pop. Take the skillet off the heat.
- Finely grate the orange peel using a Microplane zester or box grater into a small bowl. Juice the orange and the lemon and add to the bowl. Add the seeds, mustard, and salt and pepper. Begin whisking, adding the oil in a stream until it emulsifies (thickens).
- Grate the carrots using a box grater or food processor with a grater disc and place into a large serving bowl. Finely chop the green herbs and add.
- Pour the dressing over the carrots and toss well to coat. Taste and adjust seasonings. Let sit for at least 30 minutes for all the flavors to infuse and then serve.
Notes
Per serving:
. I used citrus-infused olive oil from the Temecula Olive Oil Company, which was delicious. Angela called for fresh parsley or fresh coriander, which Americans call cilantro. I used watercress from my CSA produce basket. Mint would also be very Moroccan.
- 108 calories
- 5 g fat
- 1 g saturated fat
- 4 g monounsaturated fat
- 1 g polyunsaturated fat
- 0 g trans fat
- 0 g cholesterol
- 457 mg sodium (83 mg sodium with salt omitted)
- 330 mg potassium
- 14 g carbohydrate
- 5 g fiber
- 7 g sugars
- 3 g protein
- 3 Weight Watchers Points Plus
. I used citrus-infused olive oil from the Temecula Olive Oil Company, which was delicious. Angela called for fresh parsley or fresh coriander, which Americans call cilantro. I used watercress from my CSA produce basket. Mint would also be very Moroccan.