1. Peel the carrots and thinly slice or cut into julienne strips (a mandoline is best for this, if you have one). Try to cut into uniform pieces so they cook evenly. You should have about 2 cups. 2. Place the spices, lemon juice, and sugar in a mortar and grind with a pestle to emulsify. Gradually work in the olive oil. Season to taste with salt. 3. Drop the carrots into a pot of boiling salted water and cook until tender but somewhat crisp (one or two minutes, depending upon the size of the pieces). Quickly drain the carrots, place them in a mixing bowl, and toss them immediately with the vinaigrette. If the carrots seem gritty, add a tablespoon of cold water to smooth out the dressing. ---------------------------------------------------------------------------
Nutrition
Ingredients
