Carrot and Orange Salad

This salad has a North African feel to it. The recipe may have entered the culinary vernacular with the Sephardic Jews in Charleston. In Morocco the salad would include cinnamon. Blanched thinly sliced onions are a welcome addition as well.


  • ¾ pound large juice oranges, such as Valencias
  • 1 pound carrots, peeled and grated
  • 2 tablespoons ( cup) olive oil
  • 20 grinds of black pepper
  • salt to taste
  • fresh lemon juice or sherry vinegar to taste
  • 1 medium onion, thinly sliced and blanched (see Note)


On a cutting board, slice the top and bottom off each orange with a thin, sharp knife. Slice the peel and white pith of the orange away from the orange, cutting into the flesh as little as possible. Over a mixing bowl, with the orange held in one hand, cut each orange section free from all membranes. Begin by making a slice as close as possible to one of the membranes, down to, but not into, the center of the orange. Make a slice down the other side of the same orange section, just inside the membrane. The section should be released.

Rotate the orange a little and move to the next section. Cut the far side of that section with a slice just like the last one. When the knife reaches the center of the orange, pull the section out and away from the other membrane with the knife blade. Continue with the remaining orange sections, allowing them to fall into the bowl.

Add the carrots, olive oil, and pepper. Taste and season with salt, then splash with a little lemon juice or sherry vinegar. Toss in the onion if desired. Serve immediately at room temperature.