Evolution Carrot Salad
Crisp and crunchy, this raw carrot salad is wonderful alongside a heavier soup.
|4 to 5||large carrots|
|sprig||fresh cilantro or fresh chives|
|freshly ground black pepper|
|6 tablespoons||extra-virgin olive oil|
|2 tablespoons||lemon juice|
|handful mixed seeds|
|2 or 3||small clementines|
|croutons of choice|
|feta or goat cheese|
Peel 4 or 5 large carrots and grate them into a bowl. Pick the leaves off a few sprigs of fresh mint and cilantro and finely chop them—you can also use fresh chives. Add them to the bowl and toss with the carrots. Season with a pinch of sea salt and freshly ground black pepper. Add 6 Tbsp. of extra virgin olive oil and 2 Tbsp. of lemon juice and mix well. Serve right away, as it is, or let it start evolving...
Put a good handful of mixed seeds into a hot, dry frying pan and toss and toast them for a minute. Once toasted, sprinkle the seeds on to your salad. Peel 2 or 3 small clementines and cut into nice thick slices. Either toss these slices into your salad, or lay a few slices on a serving platter and pile the carrot salad on top.
Sprinkle croutons over the top.
Crumble over some feta or goat cheese on top.
Revised from Source: http://www.oprah.com/food/Evolution-Carrot-Salad