Carrot and Orange Salad

Name: Carrot and Orange Salad
Yield: Serves 4 to 6
Cuisine: United States
Ingredients: ¾ pound large juice oranges, such as Valencias; 2 tablespoons (⅛ cup) olive oil; 20 grinds of black pepper; 1 pound carrots, peeled and grated; salt to taste; fresh lemon juice or sherry vinegar to taste; 1 medium onion, thinly sliced and blanched (see Note)

Preparation info

Serves
4 to 6

Difficulty
Easy

Appears in

Hoppin John’s Lowcountry Cooking

By John Martin Taylor

Published 1992

About

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.

Ingredients

¾ pound large juice oranges, such as Valencias
1 pound carrots, peeled and grated
2

Americas
United States
Charleston
Vegan
Gluten-free

Method

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, th