“Citrus season is in full swing,” which means blood oranges have arrived to enliven winter cooking, said Melissa Clark in The New York Times. This simple salad mixes those oranges with roasted carrots and salty olives to create a dish that’s “refreshing, satisfying,” and stunningly colorful. It’s perfect for a gray day.
Moroccan carrot and blood orange salad
- 1 lb carrots
- 1 tsp cumin seed
- 1 tsp coriander seed
- 1 tsp fennel seed
- ¼ cup olive oil
- kosher salt
- large pinch of cayenne
- 4 blood oranges
- 2 garlic cloves, minced
- 2 tsp lemon juice
- 2 cups baby arugula
- ¼ cup pitted, oil-cured olives, roughly chopped
Heat oven to 425. Peel and trim carrots, then quarter them lengthwise and cut each length crosswise into 2-inch chunks. Crush cumin, coriander, and fennel lightly with mortar and pestle or the side of a knife. On a rimmed baking sheet, spread carrots and toss with crushed spices, 2 tbsp olive oil, ¾ tsp kosher salt, and cayenne, then roast them in oven, tossing occasionally, until caramelized and tender, about 30–40 mins. Cool to room temperature.
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Grate zest of 1 orange into a small bowl. Whisk in garlic, ¼tsp kosher salt, lemon juice, and remaining oil. Slice tops and bottoms from each orange, stand each orange on a flat surface, and slice away the rind and pith from top to bottom. Over a bowl, slice away fruit between the membranes and drop the segments into the bowl. Toss carrots, arugula, olives, and dressing into the bowl, adding salt and lemon juice to taste. Serves 4.
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