Moroccan Carrot-Blood Orange Salad

• 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

1. Heat oven to 425 degrees.
2. Quarter the carrots lengthwise and cut each length crosswise into 2-inch chunks.
3. With a mortar and pestle or using the side of a knife, lightly crush the cumin, coriander and fennel.
4. Spread carrots on a large rimmed baking sheet and toss with 2 tablespoons oil, crushed spices, 3/4 teaspoon salt and cayenne.
5. Transfer to oven and roast, tossing occasionally, until carrots are tender and caramelized, 30 to 40 minutes.
6. Cool to room temperature.
7. Meanwhile, grate zest of 1 orange into a small bowl.
8. Whisk in garlic, remaining 1/4 teaspoon salt, and lemon juice.
9. Whisk in 2 tablespoons oil.
10. Slice the tops and bottoms from each orange.
11. Stand each orange on a flat surface and slice away the rind and pith, top to bottom, following curve of the fruit.
12. Hold oranges over a large bowl and slice away fruit between the membranes, releasing segments into the bowl.
13. Toss carrots, arugula and olives into the bowl.
14. Gently toss in dressing.
15. Taste and add more salt and lemon juice if necessary.

carrots, cumin, whole coriander seed, whole fennel seed, extravirgin olive oil, coarse kosher salt, cayenne, oranges, garlic, lemon juice, baby arugula

Taken from cooking.nytimes.com/recipes/1014490 (may not work)