Noah's Carrot and Coriander Salad

from A Platter of Figs and Other Recipes by David Tanis

Carrot and Coriander Salad ingredients:

2 lbs. carrots

Salt and pepper

1 large shallot, finely diced

2 garlic cloves, smashed to a paste with a little salt

2 tsp. cumin seeds, toasted and ground

2 tsp. coriander seeds, toasted and ground

Red pepper flakes (or cayenne)

Juice of 1 or 2 lemons

Olive oil

Limes

1 bunch cilantro

(Recipe also calls for Good green olives like Picholine or Lucques, but I think Noah omitted those)

1. Julienne the carrots and put into a large bowl, sprinkle with salt and toss.

2. Add shallot, garlic, cumin, coriander, red pepper, and lemon juice. Toss well and let the carrots soften.

3. Add olive oil to coat, adjust the seasoning with lemon juice, salt and pepper, and red pepper.

4. Cover and set aside at cool room temperature for up to several hours, or refrigerate and then return to room temperature to serve.

5. Toss the salad again to distribute seasoning. Squeeze on fresh lime juice and garnish with roughly chopped cilantro and lime wedges (and olives, if you use them).

6. Eat and eat.