Moroccan Carrot-Blood Orange Salad
Updated April 4, 2016
Andrew Scrivani for The New York Times
- Total Time
- 1 hour
- Rating
- Comments
- Read comments
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Ingredients
1 pound carrots (about 8 medium), peeled and trimmed
1 teaspoon whole cumin seed
1 teaspoon whole coriander seed
1 teaspoon whole fennel seed
¼ cup extra-virgin olive oil
1 teaspoon coarse kosher salt, more to taste
Large pinch cayenne
4 medium blood oranges
2 garlic cloves, minced
2 teaspoons fresh lemon juice, more to taste
2 cups baby arugula
¼ cup pitted, oil-cured olives, roughly chopped
Nutritional analysis per serving (4 servings)
28 grams carbs; 246 calories; 11 grams monosaturated fat; 2 grams polyunsaturated fat; 2 grams saturated fat; 15 grams fat; 7 grams fiber; 614 milligrams sodium; 3 grams protein; 18 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Heat oven to 425 degrees.
- Step 2
Quarter the carrots lengthwise and cut each length crosswise into 2-inch chunks. With a mortar and pestle or using the side of a knife, lightly crush the cumin, coriander and fennel. Spread carrots on a large rimmed baking sheet and toss with 2 tablespoons oil, crushed spices, ¾ teaspoon salt and cayenne. Transfer to oven and roast, tossing occasionally, until carrots are tender and caramelized, 30 to 40 minutes. Cool to room temperature.
- Step 3
Meanwhile, grate zest of 1 orange into a small bowl. Whisk in garlic, remaining ¼ teaspoon salt, and lemon juice. Whisk in 2 tablespoons oil.
- Step 4
Slice the tops and bottoms from each orange. Stand each orange on a flat surface and slice away the rind and pith, top to bottom, following curve of the fruit. Hold oranges over a large bowl and slice away fruit between the membranes, releasing segments into the bowl.
- Step 5
Toss carrots, arugula and olives into the bowl. Gently toss in dressing. Taste and add more salt and lemon juice if necessary.
Private Notes
Comments
I've made this salad a number of times. The varied colors and tastes are wonderful. Wanting to turn it into a full meal for lunch guests, I added a pan so that 4oz salmon filet slices could roast in the same hot oven as the carrots. (less roasting time for the salmon). Also made extra dressing. After carrots cooled, dressed and tossed the salad, placed he salmon on it, and drizzled remaining dressing on that. Along with a crusty baguette, it was perfect.
Very good but came out too salty. Next time I would use 1/2 tsp.salt on the carrots, and then more to taste only after everything (including the salty olives) is mixed together.
I have made this salad twice to rave reviews. This salad has a rich, intense flavor that make a great first course. I use multi-colored carrots for visual appeal and more olives than specified. I also mix the types of olives, selecting pitted olives from the supermarket's olive bar that include Kalamata, tiny black Niçoise olives and green olives as well. I agree with reader Lindal that it is best to hold the salt until the salad is complete. Then taste and adjust it as needed.
delightful! wish I made more carrots to eat separately
Made this with strips of de-stemmed black/Tuscan kale instead of arugula for a heartier salad that would travel well, and it worked a treat. After a robust hand-washing (!) I massaged the dressing into the kale to soften it up, then tossed with the roasted carrots, oranges (couldn't find blood, alas, but regular were fine) and olives. Served for company while disclaiming the whole time that I wasn't really sure how the combination was going to taste... but everyone loved it!
I don’t know why, but this carrot, orange, arugula combo is so delicious! I have been eating this as an entree for a few days and it’s incredibly satisfying, even without a protein. It’s making me get excited about salads again! Yum yum yum!