Moroccan Carrot Salad with Parsley and Roasted Lemon

Moroccan Carrot Salad with Parsley and Roasted Lemon

Adapted from the Food Network’s website

  •  1 large lemon, washed, sliced into thin rounds, and then quartered
  • ¼ cup extra-virgin olive oil
  • 1 ½ teaspoons ground cumin
  • ¼ teaspoon ground cinnamon
  • ¼ teaspoon ground ginger
  • 2 pinches cayenne pepper
  • ½ teaspoon orange zest, plus ¼ cup orange juice
  • Kosher salt and freshly ground black pepper
  • 6 carrots, peeled and grated
  • ¼ cup chopped fresh parsley
  • 2 tablespoons toasted pine nuts
  1.  Place lemon pieces in a cold skillet. Add a generous amount of oil to cover the bottom of the pan and heat over low heat until the rinds soften and begin to brown and caramelize, about 20 minutes.
  2. In a large bowl, add the cumin, cinnamon, ginger, cayenne, orange zest, orange juice, salt and pepper.
  3. While whisking, pour ¼ cup olive oil.
  4. Add carrots, parsley and pine nuts.
  5. Remove the caramelized lemon to the bowl using a slotted spoon. Toss and taste for seasoning.
  6. Drizzle in some lemon infused oil to taste.