The Crunchiness of the carrots, acidity of the lemon, the tangy zest of the orange, the salty taste of olives and the pungent taste of green onions will make you go head over heels for this dish!
Yields: Makes 16 Servings
Ingredients:
3 Pounds of Carrots, peeled, & cut in diagonal slices into
¼ inch-thick
1 tbsp. Ground Coriander
1 cup Chopped Green Onions
1 cup Drained Chopped Green Olives, pitted
1 Fresh Italian Parsley Sprig (For Garnish)
4 Orange Slices (for garnish)
1 tsp. Drizzle of Honey (Optional)
To make the Vinaigrette:
¼ cup Fresh Lemon Juice
¼ cup Extra-virgin Olive Oil
1 tbsp. Grated Orange Peel
1 tbsp. Ground Coriander
Method of Preparation:
1. In a large pot with water add salt until it tastes like the salty beach water.
2. Boil the salted water and then add the carrots in and boil for 7 minutes and set the carrots aside.
3. To make the Vinaigrette: In a bowl, add in the oil, lemon juice, orange peel, coriander and whisk/mix them together.
4. In the same bowl with the vinaigrette add the carrots immediately and toss around to coat them tossing occasionally.
5. Season with salt and pepper. Drizzle with honey (This part is optional if its sweet enough)
6. Add in the olives and green onions toss again and refrigerate at least 3 hours
7. Serve Chilled. Enjoy!
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