Made this for a Father’s Day meal. Having some leftover right now and it is even better. Wow.
Crunchy, fresh, juicy and slightly spicy.
From NYT Melissa Clark:
3 large peeled carrots.
1 tbsp each of whole: fennel seed, cumin seed, coriander seed
1/4 c olive oil
1 tsp salt, fine sea salt
1/4 tsp to 1/2 cayenne
2 minced garlic cloves
2 tsp lemon juice. I used 1/2 lemon
4 blood oranges
1/4 thinly chopped fennel bulb.
2 c arugula
1/4 c black olives, I used dry cured in oil. Pitted them myself which was a butchery
Carrot prep:
Cut carrots in approx 2” segments. Quarter or 1/8 lengthwise.
Grind the whole seeds in a mortar and pestle.
Toss carrots in 2 tbsp oil and ground seeds. Add 3/4 tsp salt and cayenne pepper. Roast in oven, 425F, for 30 to 45 min.
Dressing prep:
Zest one whole blood orange. Mix with garlic, lemon juice and 1/4 tsp salt. Add 2 tbsp oil.
Orange prep:
Remove peel and pith from oranges. Removed membrane as best as possible and place into serving bowl. Will be juicy.
Toss in carrots (cooled to an extent), fennel, olives and arugula.
Add more olive oil, salt and lemon juice as necessary.
by ZookeepergameWest975