1 lb. carrots
1 tablespoon lemon juice
2 tablespoon 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 tablespoon fresh mint, minced
Peel and grate coarse or use a mandolin. If using a large size, blanch til just tender. If carrots are already tender, proceed.
Make dressing with 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 to sit 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