- 4
- Average
- Average budget
Ingredients
- 1 pound carrots (about 8 medium), peeled and trimmed
- 1 teaspoon whole cumin seed
- 1 teaspoon whole coriander seed
- 1 teaspoon whole fennel seed
- 1/4 cup extra-virgin olive oil
- 1 teaspoon coarse kosher salt, more to taste
- Large pinch cayenne
- 4 medium blood oranges
- 2 garlic cloves, minced
- 2 teaspoons fresh lemon juice, more to taste
- 2 cups baby arugula
- 1/4 cup pitted, oil-cured olives, roughly chopped
Preparation
Step 1
Heat oven to 425 degrees.
Step 2
Quarter the carrots lengthwise and cut each length crosswise into 2-inch chunks. With a mortar and pestle or using the side of a knife, lightly crush the cumin, coriander and fennel. Spread carrots on a large rimmed baking sheet and toss with 2 tablespoons oil, crushed spices, 3/4 teaspoon salt and cayenne. Transfer to oven and roast, tossing occasionally, until carrots are tender and caramelized, 30 to 40 minutes. Cool to room temperature.
Step 3
Meanwhile, grate zest of 1 orange into a small bowl. Whisk in garlic, remaining 1/4 teaspoon salt, and lemon juice. Whisk in 2 tablespoons oil.
Step 4
Slice the tops and bottoms from each orange. Stand each orange on a flat surface and slice away the rind and pith, top to bottom, following curve of the fruit. Hold oranges over a large bowl and slice away fruit between the membranes, releasing segments into the bowl.
Step 5
Toss carrots, arugula and olives into the bowl. Gently toss in dressing. Taste and add more salt and lemon juice if necessary.
You'll also love
-
Ahi Tuna Red Quinoa Salad 4/5 (5 Votes)