MOROCCAN CARROT SALAD WITH LEMON DRESSING
A fresh and crunchy salad of matchstick carrots, toasted almonds, and sweet currants tossed with a sweet/tart lemon and olive oil based dressing
AUTHOR: Tamara | Beyond Mere Sustenance
1/4 cup fresh lemon juice
zest of 1 lemon
1/4 cup lemon infused olive oil (see notes)
1 teaspoon orange blossom water (see notes)
2 teaspoons pomegranate molasses
1/4 teaspoon cinnamon
1 teaspoon ras el hanout
1 small shallot
1/2 teaspoon sea salt
fresh ground pepper
10 ounces matchstick carrots (see notes)
1/4 cup currants
1/4 cup slivered almonds, toasted
2 scallions, chopped
1/2 cup chopped cilantro
crumbled feta (optional)
If currants are at all dry, cover with very hot water until they soften up a bit. Drain well before adding to the salad.
Toast the almonds, chop the cilantro and scallions.
Add the dressing ingredients to a personal blender or food processor. Blend until smooth. Set aside.
To a medium salad bowl, add the matchstick carrots, currants, toasted almonds, scallions, and cilantro.
Toss with the lemon dressing.
Garnish as desired and enjoy!
Source, image, credits & more: Beyond Mere Sustenance