3 pounds carrots, peeled, cut on diagonal into 1/4″ 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
Cook carrots in large pot of boiling salted water until crisp-tender, about 7
minutes. Drain well.
Whisk 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. (Can be made 1 day ahead. Keep refrigerated.)
Stir salad to redistribute dressing. Garnish edges of platter with orange slices
and parsley. Mound carrots in center.
Makes 16 servings.
Calories 67, Fat 4 g, Carbs 9 g, Sodium 28 mg, Fiber 2 g.
