Serves 2
Our favorite mandoline, is perfect for achieving the thin julienne strips that make the texture and look of this delicious salad so sublime.
1 lb. carrots, peeled
pinch fennel seeds
pinch mustard seeds
pinch coriander seeds
1 clove garlic
1/2 tsp. coarse salt
1 Tbls. fresh lemon juice
1 1/2 tsp. sherry vinegar
sm. pinch cayenne
1/4 c. extre-virgin olive oil
freshly-ground black pepper
1/8 c. fresh chives, minced
Julienne the carrots into thin lengths (1/16-inch thick by about 2-inch long). Grind the fennel, mustard, and coriander in a spice or coffee grinder. Using a mortar and pestle, smash the garlic with the salt to make a paste.
In a large bowl, combine the garlic paste, lemon juice, and vinegar. Whisk in the cayenne, the ground seeds, and the olive oil. Add the carrots and toss to coat. Allow to marinate for at least 15 minutes and up to one hour. Taste and adjust seasonings, if needed.
To serve: Sprinkle with freshly-ground black pepper and garnish with chives.
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