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Carrot Salad with Olives, Onions and Oranges
Carrot Salad with Olives, Onions and Oranges
(Insalata di Carote con Olive, Cipolle e Arance)
 
 
Ingredients:
 
3 lbs carrots, peeled, cut on diagonal into 1/4-inch thick slices
1/4 cup extra-virgin olive oil
1/4 cup fresh lemon juice
1 tablespoon grated orange peel
1 tablespoon ground coriander
Drizzle of honey (optional)
1 cup drained chopped pitted brine-cured green olives
1 cup chopped green onions

Orange slices
Fresh Italian parsley sprigs
 
Directions:
 
Cook carrots in large pot of boiling salted water until crisp-tender, about 7 minutes.

Drain well.

Whisk olive oil, lemon juice, orange peel, and coriander in large bowl to blend.

Add hot carrots and toss to coat.

Cool, tossing occasionally.

Season with salt and pepper.

Drizzle with honey, if desired.

Stir in olives and green onions.

Cover and refrigerate at least 3 hours.

Stir salad to redistribute dressing.

Garnish edges of platter with orange slices and parsley.

Mound carrots in center. Serves 16.
 
That's it!
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