MOROCCAN CARROT & BLOOD ORANGE SALAD
Steps:
- Heat oven to 425 Peel & trim carrots, then quarter them lengthwise & cut each length crosswise into 2" chunks. Crush cumin, coriander & fennel On a rimmed baking sheet, spread carrots & toss with crushed spices 2 tbs olive oil 3/4 tsp kosher salt & cayenne. Then roast them in oven, tossing occasionally until caramelized & tender, 30-40 min. cool to room temp. Grate zest of 1 orange into a small bowl Whisk in garlic & 1/4 tsp kosher salt & lemon juice & remaining oil Slice tops & bottoms from each orange. Over a bowl, slice away fruit between the membranes & drop the segments into the bowl . Toss carrots, arugula, olives & dressing into bowl, add salt & lemon juice to taste.
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