2	blood or navel oranges, 12 ounces (360 g) total

4	medium carrots, 12 ounces (360 g) total, peeled and coarsely grated

2	tablespoons (30 ml) fresh lemon juice

1 1/2

tablespoons (22.5 ml) canola oil

2	tablespoons (30 ml) grated sweet onion

1/4	teaspoon (1.25 ml) cayenne pepper

1/8	teaspoon (0.6 ml) ground cumin

freshly ground pepper

chopped flat-leaf parsley

1. Working over a bowl to catch any juice, remove peel and white pith from oranges. Slice into thin slices crosswise, removing any seeds. Arrange orange slices to one side of 4 salad plates. Sprinkle the carrots in a pile that touches the oranges.
2. In a cup, whisk together lemon juice, canola oil, onion, cayenne pepper, and ground cumin. Drizzle over salads and sprinkle with pepper and parsley. Serve at once.