Moroccan Carrot Salad with Parsley and Roasted Lemon

Ingredients

• 4 cups carrots grated peeled
• 2 pinches cayenne pepper 
• 0.3 cup parsley fresh chopped
• 0.3 teaspoon ground cinnamon 
• 1.5 teaspoons ground cumin 
• 0.3 teaspoon ground ginger 
• 6 servings kosher salt and pepper black freshly ground
• 1 large optional: lemon washed sliced into thin rounds, and then quartered
• 0.3 cup olive oil extra-virgin for lemons
• 0.5 teaspoon orange zest 
• 2 tablespoons pinenuts toasted

Equipment

• bowl
• frying pan
• whisk
• slotted spoon

Directions

1. Place the lemon pieces in a cold skillet.
2. 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.
3. 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.
4. Add the carrots, parsley, and pine nuts.
5. Remove the caramelized lemon to the bowl using a slotted spoon. Toss and taste for seasoning.
6. Drizzle in some of the lemon infused oil, to taste.
7. Store in the refrigerator until serving time.