This salad is a twist on a classic Morrocan dish and a lovely mix of flavors, from the orange to the olives, cumin, mint and cilantro. Consider adding some feta cheese as a simple variation. Traditionally the carrots are blanched before mixing with the dressing, however, roasting adds a wonderful depth that’s worth trying. Be sure to mix the dressing with the hot carrots (before they cool) so the flavors are completely absorbed.
This salad is full of flavor at the height of summer corn and tomato season. You can vary the herbs as you like—cilantro or arugula are as winning as the basil.
How spoiled we are to find all the ingredients for this salad locally, including in our backyards. Raised in Illinois, after 17 years in the SF Bay Area, I am still struck by the exotic sight of citrus trees growing right outside my door.
Our farm box delivery provided the lettuce – the nuts, avocado, radish, onion and vinaigrette ingredients all came from the local farmers’ market. We still have a few juicy oranges hanging onto our backyard trees, so sweet they are practically bursting. If it were fall, we’d be harvesting walnuts from the yard as well!