A light and refreshing salad that doesn't skimp on flavor. Shaved carrot ribbons are paired with fresh herbs and orange segments, all tossed in a preserved lemon vinaigrette that's bright, fresh, and tangy. Use rainbow carrots for an even prettier presentation!
6scallions, sliced very thinly on a bias (top ½-inch and end roots trimmed off)
1navel or Cara Cara orange, sliced into segments
Preserved Lemon Vinaigrette
¼cup (60 mL)freshly squeezed lemon juice
1tablespoonpreserved lemon rind
1garlic clove, minced or crushed with a press
½of a medium shallot, minced
¼cup (56 mL)extra virgin olive oil
2tablespoonsfresh mint, finely chopped
¼ to ½teaspoonsea salt, plus more to taste
Freshly cracked black pepper
Using a wide (Y-shaped) vegetable peeler, peel the carrots vertically in ribbons until you get to the point where you can’t peel anymore. Laying the carrot flat on a cutting board helps to get the most ribbon. Save any inner carrots for snacks or for another recipe (such as pickled carrots).
In a bowl, combine the carrot ribbons with the mint, parsley, scallions, and oranges. Sprinkle with a pinch of salt.
Make the vinaigrette: In a bowl, whisk together the lemon juice, maple syrup, preserved lemon, garlic, and shallot. Stream in the olive oil, whisking as you go. Stir in the chopped mint and season with the salt and pepper to taste. Or, add all of the ingredients to a jarred lid and shake vigorously until emulsified.
Drizzle the vinaigrette on top of the carrot salad and toss gently.
To make the prep quicker, you can add the mint, parsley, and scallions to a food processor and pulse repeatedly until finely chopped.