Mezze & Dolce

Light Mediterranean Meals Paired with Ample Dessert

Mezze: Rainbow Carrot, Orange, & Olive Salad

Good final brighter'

One of my favorite flavor combinations is orange and olive.  I know it’s not for everyone.  In fact, it’s more common to find the words “olive” and “orange” paired together for wedding decor or interior paint colors – not a sensational flavor profile.  But if you like each of these flavors individually, you might want to give their marriage a try.  There’s something about the sweet acidity of the oranges and the salty brine of the olives that complements each other perfectly, and they add brightness when paired with more basic, earthy flavors.

I originally found this recipe in Bon Appetit magazine, at a time when I wasn’t particularly adventurous in the kitchen.  I’m not sure what compelled me to make it, but this salad won me over.  This time around I decided to make it with multi-colored carrots from the farmers market, rather than with traditional Bugs Bunny orange.  I was so taken by photographing the carrots’ purple, orange, and yellow hues, that this simple 30 minute recipe took me almost an hour to complete.

I like to eat these carrots for lunch, but it can also be served as a side dish to protein or with other light mezze.  You might want to try adding it to a platter of Beet Tzatziki, Saffron Chicken & Herb Salad, and our Nigella Seed Flatbread.  –jaime

Ingredients 

1 1/2 pounds carrots, sliced on the diagonal 1/4 in. thick (around 2 1/4 c. when sliced)

1/8 cup olive oil

1/8 cup lemon juice

1/2 tablespoon orange zest

1/2 tablespoon ground coriander

Drizzle of honey (optional)

1/2 cup chopped pitted green olives

1/2 cup chopped green onions

1 tablespoon pine nuts, toasted (optional)

Directions 

1.  Boil carrots in salted water for around 5 minutes, or until tender but still crisp.  Let stand for 5 minutes to drain well.  Place carrots in a tupperware large enough to fit the rest of the ingredients, too.

2.  Stir olive oil through coriander in a Pyrex measuring cup or small bowl.  Add to the hot carrots and toss to coat.  Let sit 15 minutes, tossing occasionally.

3.  Season with salt and pepper. Taste carrots and add a drizzle of honey, if the carrots require more sweetness.

4.  Stir in olives and green onions. Cover and refrigerate for at least 3 hours. Add pine nuts before eating/serving.

Good carrots unpeeled

Good carrots peeled

Good Oranges and Olives

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4 comments on “Mezze: Rainbow Carrot, Orange, & Olive Salad

  1. Vanessa-Jane Chapman
    April 4, 2013

    A different dish, but this reminded of something else my grandmother used to make! She used to buy dry black olives and then marinate them in oil, lemon juice, wedges of lemon, and seasonings and she would also put slices of raw carrot in there. It would sit marinating for several days. Aside from the olives, the little slices of marinated carrot tasted really good! I seem to remember she sometimes used the wedges of lemon that had been marinated too by chopping them finely and putting into rice dishes.

    This looks lovely with the different types of carrot. I don’t think I’m familar with the taste of orange with olive, but I’d certainly be willing to try it!

    • mezzeanddolce
      April 4, 2013

      Sounds delicious! I love that she also found a way to use the lemons in something else. I’m always working on being that resourceful! I thought you might like the article we posted on our Facebook page yesterday about an Egyptian cooking show: http://www.onbeing.org/blog/the-cooking-show-that-is-uniting-egypt/5161 Enjoy! And thanks for keeping up with us. It’s always great to hear about your grandmother’s cooking!

  2. Pingback: Inspiring Ingredient: Pine Nuts | Mezze & Dolce

  3. Pingback: Mezze: Roasted Cauliflower and Kale Soup with Dukkah | Mezze & Dolce

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This entry was posted on April 4, 2013 by in Mezze, Salads, Side Dishes and tagged , , , , , .

About Jacque & Jaime

Jaime and Jacque are two gals who discovered a mutual passion for Mediterranean flavors and ingredients and never turned back. They started Mezze & Dolce to share this love, their recipes, and their inspirations with the world. Follow them at www.mezzeanddolce.com.

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