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Moroccan Carrot-Blood Orange Salad

Melissa Clark
  • 60 minutes
  • Serves 4

INGREDIENTS

1 lb

carrots (about 8 medium), peeled and trimmed

1 tsp

whole cumin seed

1 tsp

whole coriander seed

1 tsp

whole fennel seed

1/4 cup

extra-virgin olive oil

1 tsp

coarse kosher salt, more to taste

Large pinch cayenne

4

medium blood oranges

2

garlic cloves, minced

2 tsp

fresh lemon juice, more to taste

2 cups

baby arugula

1/4 cup

pitted, oil-cured olives, roughly chopped