Carrot Salad with Orange, Green Olives, and Green Onions

Name: Carrot Salad with Orange, Green Olives, and Green Onions
Yield: 16 Servings
Ingredients: 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

By Jeanne Thiel KelleyPhotography by Luca Trovato

May 31, 2004

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Recipe notes