Moroccan Carrot and Olive Salad
Ingredients
- For the salad
- 2 pounds pounds carrots, washed and peeled
- 3/4 cup oil cured Moroccan black olives, like black Beldi, pitted
- 1/8 teaspoon crushed red pepper flakes
- 4 scallions, thinly sliced
- 1 teaspoon black sesame seeds
- 1/4 cup fresh cilantro leaves
- For the vinaigrette
- 1 orange
- 1/2 teaspoon honey
- 1 pinch salt and freshly ground pepper
- 1/4 cup extra-virgin olive oil
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