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North African Carrot Salad

Posted by Sarah Wolf, June 13, 2008 at 5:15 PM

- serves 10-12 -
Adapted from Jane Brody's Good Food Gourmet by Jane Brody.

Ingredients

For the salad:
1 pound carrots, peeled and julienned into 1/8-inch strips
1/4 cup dried currants (optional)

For the dressing:
3 tablespoons fresh lemon juice
2 tablespoons olive oil
1 large clove garlic, peeled and finely minced
1/2 teaspoon or more sugar, to taste
1/2 teaspoon cumin
1/4 teaspoon cayenne, or to taste
1/4 teaspoon dried mint leaves, crushed
Freshly ground black pepper to taste
Salt to taste (optional)

Procedure

1. Place the carrots in a bowl with the currants (if desired).

2. In a jar or small bowl, combine the dressing ingredients.

3. About 1 hour or less before serving time, add the dressing to the carrots. Toss the ingredients to mix them well.

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