INGREDIENTS:
1 lb. carrots
1 tablespoon lemon juice
2 tablespoons fruity olive oil
Salt and pepper, to taste
1/2 shallot, minced
Pinch each of powdered cumin and caraway or 1 pinch of Ras el Hanout (Moroccan spice blend)
2 tablespoons fresh mint, minced
METHOD:
Peel and grate coarse or use a mandolin. If using a large size, blanch til just tender. If carrots are already tender, proceed.
Make the dressing with the above ingredients, reserving mint. To do this, put the shallot, salt, pepper, and spices in the lemon juice in a non-reactive bowl and allow it to sit for a few minutes so the flavors infuse the acid. Slowly whisk in the oil until the dressing comes together and is thickened.
Toss carrots with dressing.
Add mint just before serving.
YIELD: 4 servings
