Blood oranges are the runway models of the citrus world. They’re prettier than all the rest and they stand out in the crowd. Their gorgeous crimson color comes from the antioxidants that also give raspberries, Concord grapes, eggplant skin and violet petals their color. If you haven’t yet tried them, this Moroccan salad is a perfect place to start. Recipe and image via The New York Times.
1 pound carrots (about 8 medium), peeled and trimmed
1 teaspoon whole cumin seed
1 teaspoon whole coriander seed
1 teaspoon whole fennel seed
1/4 cup extra-virgin olive oil
1 teaspoon coarse kosher salt, more to taste
Large pinch cayenne
4 medium blood oranges
2 garlic cloves, minced
2 teaspoons fresh lemon juice, more to taste
2 cups baby arugula
1/4 cup pitted, oil-cured olives, roughly chopped
For preparation instructions, click here.
