Description
This salad boasts a citrusy Moroccan-spiced dressing, onion for a savory pungency, and sweet Medjool dates and navel oranges to add sweet balance.
Ingredients
Scale
Salad:
- 1 lb (455 g; about 6 to 8 medium) carrots, scrubbed
- 30 g fresh flat leaf parsley, coarsely chopped (about 1/2 cup chopped)
- 1 medium white onion, halved and thinly sliced
- 4 medium Medjool dates, pitted, halved, and thinly sliced cross-wise
- 2 medium navel oranges, peeled and sliced cross-wise
Dressing:
- 3 tablespoons fresh lemon juice
- 3 tablespoons olive oil
- 2 medium cloves garlic, crushed using a mortar and pestle or grated on a microplane
- 1/2 teaspoon salt
- 1/2 teaspoon ground sweet paprika
- 1/4 teaspoon ground coriander
- 1/4 teaspoon ground black pepper
- 1/8 teaspoon ground cinnamon
Instructions
- Use a vegetable peeler or mandolin to thinly slice the carrot into ribbons. Place the ribbons in a large bowl of ice water and let them sit until curled, about 15 to 20 minutes. Drain and pat dry.
- Whisk together all ingredients for the dressing in a large bowl.
- Add all salad ingredients to the bowl with the dressing and gently toss to combine.
- Serve immediately (see note below).
Notes
To Make Ahead: You can make this salad up to a day ahead, just keep it refrigerated and hold off on adding the dates until right before you want to serve it. Note that the carrot and onion will soften the longer it sits.
- Prep Time: 45 mins
- Cook Time: 5 mins