Caramelized Carrot Salad

½ cup pine nuts
3 pounds carrots, peeled
1 teaspoon sugar, optional
¾ cup olive oil
1 large shallot, minced
¼ cup lemon juice
2 tablespoons minced preserved lemon peel or zest from 1 lemon, see zesting photos of you need them
¼ cup chopped fresh flat-leaf parsley
¼ cup chopped fresh mint leaves

1. Heat the oven to 400ºF.
2. Spread the pine nuts on a rimmed baking sheet and toast in the oven until golden, 3 to 5 minutes. Watch them carefully; they burn so easily. Transfer the nuts to a plate and set aside to cool.
3. Slice the carrots into thin ovals or rounds by hand or using a food processor.
4. Heat 3 tablespoons of the olive oil in a heavy-bottomed skillet over medium heat. Add about half of the carrots to the pan and allow them to caramelize and brown, stirring only occasionally. This should take 10 to 15 minutes. You can repeat the process with the remaining carrots or do it in two pans at the same time.
5. Transfer the carrots to a medium bowl and season with salt and half the sugar, if desired.
6. Mix together the minced shallots and the lemon juice and set aside to macerate for 10 minutes. Add a pinch of salt and slowly pour in 6 tablespoons olive oil, whisking constantly until the dressing is well combined.
7. Add the pine nuts, preserved lemon peel or zest, parsley, and mint to the carrot bowl. Add the dressing and toss to combine. Season with salt and pepper before serving. Serve warm or at room temperature.

4-6 servings
Adapted from Jim Denevan’s Outstanding in the Field