Salade de Carottes à l’Orange

Ingredients

Instructions

1. 1

   Prepare the salad base: peel and coarsely grate the carrots. Finely grate the zest from the orange, then squeeze the juice. Keep the zest and juice separate at first so you can balance the dressing easily.

2. 2

   Toast the sesame seeds in a small dry pan over medium heat for 1-2 minutes, shaking often, until fragrant and lightly golden. Remove immediately so they do not burn, as sesame turns bitter quickly once too dark.

3. 3

   In a mixing bowl, whisk together the orange juice, orange blossom water, ground cinnamon, maple syrup, fine sea salt, and the finely grated orange zest. Taste the dressing; it should be bright, lightly floral, and only gently sweet.

4. 4

   Add the grated carrots to the bowl and toss thoroughly until evenly coated. Fold in most of the toasted sesame seeds, reserving a small pinch for the top. Let the salad stand for 2 minutes so the carrots absorb the dressing slightly while still staying crisp.

5. 5

   Transfer to serving plates or a shallow bowl. Sprinkle with the reserved sesame seeds and the extra orange zest, then serve immediately or slightly chilled.

Nutrition per serving

Notes

• •For the best texture, grate the carrots on the large holes of a box grater rather than too finely; this keeps the salad light and juicy instead of dense.
• •Orange blossom water is potent—measure carefully. Too much will overpower the salad with a soapy flavor.
• •Maple syrup keeps the dish vegan, but agave syrup also works well in the same amount.
• •This salad pairs especially well with grilled flatbread, couscous, lentils, or as part of a mezze spread.

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