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Recipe Detail Page
Carrot & Orange Blossom Salad
Early Summer 2011
Carrots and orange blossom water are a classic Moroccan combination. A mandolin makes easy work of the carrots, however you may coarsely grate the carrots instead. Use a combination of colourful heirloom carrots if available.
Serves 6
6 cups (1.5 L) carrot, cut into matchsticks
1 cup (250 mL) golden raisins
⅓ cup (75 mL) extra virgin olive oil
2 tbsp (25 mL) lemon juice
1½ tbsp (22 mL) orange blossom water
1 clove garlic, minced
½ cup (125 mL) coriander, chopped
½ tsp (2 mL) salt
1. Combine all of the ingredients in a large non-reactive bowl, toss to evenly coat the raisins and carrots with the dressing, cover and refrigerate for several hours, or until the carrots have softened and the raisins have absorbed some of the liquid. When ready to serve, check seasoning and add more salt if necessary.
Serves 6
