Shredded Carrot and Currant Salad

Serves | four

Ingredients

• 4 cups carrots, peeled, shredded with a grater and packed
• 1/4 cup dried currants
• 1/2 tsp. orange flower water (available at a Middle Eastern or gourmet market, as well as online)
• 2 oranges, juiced and zested
• 1/2 tsp. ground cinnamon
• Salt and freshly ground black pepper to taste
• 1/4 cup extra-virgin olive oil

Directions

1. Toss the grated carrots with the currants in a medium salad bowl.
2. In a small bowl, whisk together the orange flower water (omit if it’s not readily available), orange juice and zest, cinnamon, salt, pepper, and extra-virgin olive oil. Toss dressing with the currants and carrots.
3. Store salad in the refrigerator until ready to serve. Keeps well for two to three days.

Food Photography by: Terry Brennan; Food Styling by: Betsy Nelson