Carrot Salad With Orange, Green Olives, And Green Onions

The honey is optional because some carrots are sweeter than others.
Taste the salad, then decide whether to drizzle.

3 pounds carrots, peeled, cut on diagonal into 1/4-inch-thick slices
1/4 cup extra-virgin olive oil
1/4 cup fresh lemon juice
1 tablespoon grated orange peel
1 tablespoon ground coriander
Drizzle of honey (optional)
1 cup drained chopped pitted brine-cured green olives
1 cup chopped green onions
Orange slices
Fresh Italian parsley sprigs

Cook carrots in large pot of boiling salted water until crisp-tender,
about 7 minutes. Drain well.
Whisk oil, lemon juice, orange peel, and coriander in large bowl to
blend. Add hot carrots and toss to coat. Cool, tossing occasionally.
Season with salt and pepper. Drizzle with honey, if desired. Stir in
olives and green onions. Cover and refrigerate at least 3 hours. (Can
be made 1 day ahead. Keep refrigerated.)

Stir salad to redistribute dressing. Garnish edges of platter with
orange slices and parsley. Mound carrots in center.

Makes16 servings.




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