This is a deliciously simple and effective salad that I had at a small stall in Marrakesh. Some grilled chicken marinated with harissa accompanied it. This salad has got so much going on in the dressing, and yet all your taste buds are stimulated in unison. There are also lots of different textures. The juicy oranges contrast with the crisp carrot and crunchy sesame seeds. Serve with simple grilled and roasted meats, or with something more complex. It can be a small part of a larger collection of dishes, and makes a good addition to a barbecue or picnic.
– 3 tbsp sesame seeds.
– 3 or 4 generous handfuls of arugula or lettuce leaves.
– 1lb (450g) carrots, peeled and grated.
– 2 oranges, peeled, bitter white pith removed, and flesh cut into segments.
– juice of 1 lemon.
– 30 fresh flat-leaf parsley leaves, coarsely chopped.
– salt and freshly ground black pepper.
– Paprika dressing.
– 1 tsp honey.
– ¼ tsp salt.
– 1 tbsp water.
– ½ tsp paprika.
– 1 tsp mustard.
– ¼ cup extra virgin olive oil.
– 1 tbsp red wine vinegar.
– freshly ground black pepper.
Step 2: Arrange the arugula in a bowl with the carrot and orange segments. Season with salt and pepper. Squeeze the lemon juice over the top, and sprinkle with the flat-leaf parsley.
Step 3: Place all the ingredients for the dressing in a glass jar with a tight-fitting lid, add 1 tbsp water, and shake to blend thoroughly. Pour over the salad, and garnish with the toasted sesame seeds.
Note : Carrot and orange salad with paprika dressing