This excellent, lightly candy salad is superb with roasted chicken and first-rate for a buffet. Plus: More Vegetable Recipes and Tips
- 4 navel oranges, 1 orange zested and juiced
- 1 lemon, zested and juiced
- 2 tablespoons sugar
- 1/4 teaspoon cinnamon
- 1/4 teaspoon ground cumin
- 1/4 teaspoon cayenne pepper
- 1/4 cup extra-virgin olive oil
- 1 pound carrots, cut into 3-inch matchsticks
- 1/2 pound Medjool dates, pitted and thinly sliced lengthwise
How to Make It
In a medium bowl, whisk the orange and lemon juice with the zest, sugar, cinnamon, cumin, and cayenne. Gradually whisk in the olive oil and season the dressing with salt.
In a large bowl, toss the carrots with all but 2 tablespoons of the dressing and let stand at room temperature for 40 minutes.
Using a very sharp knife, peel the remaining 3 oranges, carefully removing all of the bitter white pith. Cut in between the membranes, releasing the orange sections into the bowl with the remaining dressing. Add the dates and toss. Arrange the carrot salad on a platter, spoon the oranges and dates around it and serve.