Moroccan Salad of Raw Grated Carrots/Citrus Cinnamon Dressing
From:WiGal

Recipe comes from Mediterranean Fresh by Joyce Goldstein. Her directions are confusing about the cooking of the carrots. What she exactly writes is "For carrots with a bit more body and texture, you need to cook them briefly, as they are not porous enough to absorb the flavors of a salad dressing. For optimum flavor, dress carrots while they are still warm. You may warm the grated carrots in the dressing or serve as is." I am thinking (big thinker here) maybe 3 minutes? I also think buying those already grated carrots would be mighty handy. Use only 1/4 cup of the dressing, and use the remainder of the dressing for a beet, orange, and greens salad.

SERVES 4

• 4 large carrots, grated

CITRUS CINNAMON DRESSING

• 1/2 cup olive oil
• 3 tablespoons orange juice
• 2 tablespoons lemon juice
• 1 teaspoon grated lemon zest
• 1 tablespoon confectioners' sugar
• 1/2 teaspoon sea salt
• 1/2 teaspoon ground cinnamon
• chopped walnuts (optional) or almonds (optional)
• golden raisin (optional)
• pine nuts, toasted (optional)

Grate the carrots on the large holes of a box grater.

Cook carrots for 3 minutes.

Toss with only 1/4 cup of the dressing,

Garnish with nuts, raisins, and pine nuts if desired, and serve.