Community Cooking (3.2.10)

Moroccan Carrot and Orange Salad (at home).

Sustainable Flatbush -- an organization that advocates, educates, and mobilizes for sustainable living in Brooklyn -- hosted a fantastic event last week called "Greening Flatbush: Garden Where You Are." This two-hour series of presentations and hands-on workshops by local growers, foodies, and food professionals included a cooking demo by yours truly. All of my ingredients for Moroccan Carrot and Orange Salad were generously donated by the Flatbush Food Co-op.

Greening Flatbush 2010. Photo: Maria Bergenhem.

Greening Flatbush 2010, "Emily Goodman's 'Gardening for Children.'" Photo: Flatbush Gardener.

Greening Flatbush 2010, "Just Food Community Chef" (me). Photo: Rodney Bedsole.

Moroccan Carrot and Orange Salad was a hit with attendees. Its bright citrus colors on a cold winter day certainly contributed to the enthusiasm. This refreshing mix can be served as a stand alone, a starter with light breads, or as a side to grilled/roasted dishes. Notice that the recipe below (adapted from ecurry.com) calls for Orange Blossom Water, a common ingredient in Moroccan dishes and desserts. Locals can find this at Park Slope Food Coop in Brooklyn and Kalustyan's in Manhattan. Though, orange flavor (sold in most grocery stores near vanilla extract) or extra orange juice are fine substitutes.

Ingredients
5 large carrots, grated
3 Navel oranges or Clementines, peeled and segments halved
1 Blood orange
3/4 cup golden raisins
1/3 cup almonds or pine nuts, lightly toasted
Fresh mint leaves
Pine nuts, toasted
2 Tbsp extra-virgin olive oil
1 Tbsp orange juice
1-2 Tbsp fresh lemon juice
1 tsp honey or agave nectar
1 Tbsp Orange Blossom Water or 1 Tbsp orange flavor
1/2 tsp ground cumin
1 tsp paprika
Pinch of sea salt

Soak raisins in hot water for 30 minutes, then drain. Peel the carrots and grate/shred them. Mix the carrots, oranges, nuts, raisins and mint leaves in a bowl. In a separate bowl, combine Orange Blossom Water, lemon juice, orange juice, agave nectar, olive oil, salt, paprika and cumin and whisk well. Pour the dressing evenly over the other ingredients, and toss. Cover and refrigerate for half hour or more to allow the salad to macerate.