Carrot and Orange Salad

(Salada del Cheejou ma’l Lim)

 

This sweet side could pass as a dessert, and makes an excellent complement to a rich main course.  The orange flower water brings out floral notes in the carrots and almonds for a memorable combination.

 

 

Serves 4 to 6

 

Ingredients

o 8 carrots, peeled and grated

o 4 navel oranges, peeled and cut into segments

o 1/4 cup golden raisins

o 1/2 cup freshly squeezed orange juice

o 3 tablespoons orange flower water

o Juice of 1/2 lemon

o 1/2 teaspoon granulated sugar (optional)

o 1/2 cup slivered almonds, toasted, for garnish

 

Directions

1. Preheat oven to 350F

2. Toast the almonds on a baking tray for about 7 minutes, or until they are golden.

3. In a mixing bowl combine the carrots, oranges, and golden raisins. Whisk together the orange juice, orange flower water, lemon juice, and sugar, if using.  Toss the dressing with the salad to thoroughly combine, and chill for at least 1 hour.

4. Sprinkle with the slivered almonds just before serving.

 

 

Happy cooking!

The Petite Gourmande

© 2018 by Ruth Barnes, all rights reserved

 

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