Carrot Salad with Preserved Lemon Vinaigrette

🥘 Ingredients

• carrots 1 ½ lb
• fresh mint 1 cup
• flat-leaf parsley leaves 1 ½ cup
• scallions 6
• navel or Cara Cara orange 1
• freshly squeezed lemon juice from medium lemons 2 cup
• pure maple syrup 1 tsp
• store-bought or preserved lemon peel 1 tbsp
• garlic clove 1
• medium shallots ½
• extra virgin olive oil ¼ cup
• fresh mint 2 tbsp
• sea salt 0.25-0.5 tsp
• Freshly

1. 1

   Gather: carrots , fresh mint , flat-leaf parsley leaves , scallions , navel or Cara Cara orange . For the preserved lemon vinaigrette: freshly squeezed lemon juice from medium lemons , pure maple syrup , store-bought or preserved lemon peel , garlic clove , medium shallots , extra virgin olive oil , fresh mint , sea salt , Freshly cracked black pepper.
2. 2

   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).
3. 3

   In a bowl, combine the carrot ribbons with the mint, parsley, scallions, and oranges. Sprinkle with a pinch of salt.
4. 4

   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 2 tbsp chopped mint, and season with the salt and pepper to taste. Or, add all of the ingredients to a jar with a lid and shake vigorously until emulsified.
5. 5

   Drizzle the vinaigrette on top of the carrot salad and toss gently.