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
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.
In a large bowl, add the cumin, cinnamon, ginger, cayenne, orange zest, orange juice, salt and pepper.
While whisking, pour ¼ cup olive oil.
Add carrots, parsley and pine nuts.
Remove the caramelized lemon to the bowl using a slotted spoon. Toss and taste for seasoning.
Drizzle in some lemon infused oil to taste.