Moroccan Carrot Salad with Parsley and Roasted Lemon Recipe

Ingredients

1 large lemon, washed, sliced into thin rounds, and then quartered
1/4 cup extra-virgin olive oil, plus extra for lemons
1 1/2 teaspoons ground cumin
1/4 teaspoon ground cinnamon
1/4 teaspoon ground ginger
2 pinches cayenne pepper
1/2 teaspoon orange zest, plus 1/4 cup orange juice
Kosher salt and freshly ground black pepper
8 medium carrots, peeled and grated (about 4 cups)
1/4 cup chopped fresh parsley
2 tablespoons toasted pine nuts

Directions

Place the lemon pieces in a cold skillet. Add a generous amount of oil
to cover the bottom of the pan and heat over low heat until the rinds
soften and begin to brown and caramelize, about 20 minutes.

In a large bowl, add the cumin, cinnamon, ginger, cayenne, orange zest,
orange juice, salt, and pepper. While whisking, pour 1/4 cup olive oil
in a thin stream until the dressing reaches your desired consistency.
Add the carrots, parsley, and pine nuts. Remove the caramelized lemon to
the bowl using a slotted spoon. Toss and taste for seasoning. Drizzle
in some of the lemon infused oil, to taste.

Store in the refrigerator until serving time.

thanks for this recipe