Carrot Salad with Oregano and Cumin

[Guest guest]

CARROT SALAD WITH OREGANO AND CUMIN

Source: Gourmet, January 1996

 

Can be prepared in 45 minutes or less.

 

2 tablespoons fresh oregano leaves, chopped fine

a rounded 1/2 teaspoon ground cumin

1/4 teaspoon freshly grated lemon zest

1 tablespoon fresh lemon juice, or to taste

1/4 cup extra-virgin olive oil

1 pound carrots (about 8 medium), peeled and shredded fine

 

In a bowl whisk together oregano, cumin, zest, lemon juice, and salt and

pepper to taste and whisk in oil in a stream until dressing is emulsified.

Add carrots and toss to combine well.

Serves 8 to 10 as part of a tapas buffet.

 

 

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