Carrot Salad
With Orange Juice and Orange-blossom Water
Traditional recipe:
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- 500 g (1 lb. 2 oz.) carrots
- 2 juicy oranges
- Juice of 3 oranges
- Juice of 1 lemon
- 3 tablespoons orange-blossom water
- 3 tablespoons caster sugar
- 1/4 teaspoon salt
- 1/4 teaspoon ground white pepper
- 1 teaspoon ground cinnamon
Peel the carrots and grate into a serving bowl. Carefully peel the oranges and remove the pith and pips. Cut the flesh into cubes and add to the grated carrots.
Mix the orange juice, lemon juice, orange-blossom water, sugar, salt and pepper and pour on to the carrots and oranges. Cover with cling film and refrigerate. Sprinkle on the cinnamon before serving, chilled.
Serves 4 as a salad or starter.
From "The Momo Cookbook" by Mourad Mazouz
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