Recipe sourced from foodandwine.com
Yields 8 servings
4 navel oranges
1 orange zested and juiced
1 lemon, zested and juiced
2 Tbsp sugar
1/4 tsp cinnamon
1/4 tsp ground cumin
1/4 tsp cayenne pepper
1/4 cup extra-virgin olive oil
1 lb carrots, cut into 3-inch matchsticks
1/2 lb Medjool dates, pitted and thinly sliced lengthwise
In a medium bowl, whisk the orange and lemon juice with the zests, sugar, cinnamon, cumin and cayenne. Gradually whisk in the olive oil and season the dressing with salt.
In a large bowl, toss the carrots with all but 2 tablespoons of the dressing and let stand at room temperature for 40 minutes.
Using a very sharp knife, peel the remaining 3 oranges, carefully removing all of the bitter white pith. Cut in between the membranes, releasing the orange sections into the bowl with the remaining dressing. Add the dates and toss. Arrange the carrot salad on a platter, spoon the oranges and dates around it and serve.