Moroccan Carrot Salad

Carrot salads are often dressed with sweet, mayonnaise based sauces and are loaded up with raisins.  As a result, they often go uneaten at the dinner table.  A better way to make carrot salads is by taking the approach used throughout the Mahgreb and to toss the shredded carrots with oranges and to use a light lemon-olive oil dressing.  The following, adapted from one presented in the Cook’s Illustrated 2005 Best American Side Dishes, is an excellent example.  Remember that the salad will taste better the second day after all the flavors have melded. 

1 pound carrots, peeled and grated
2 blood oranges, segmented and de-seeded
1 teaspoon honey
1 tablespoon lemon juice
¼ cup extra-virgin olive oil
1 teaspoon cumin, roasted and ground
½ teaspoon salt
¼ teaspoon cayenne
¼ teaspoon cinnamon
¼ cup cilantro, minced

Prepare carrots and oranges, toss together, and set aside. Make the dressing by whisking together the honey, lemon juice, olive oil, cumin, salt, cayenne, and cinnamon. Pour over carrots and oranges, and toss with the cilantro. Let sit for about an hour before serving to allow the flavors to meld.

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