Carrot Manchego Salad

Carrot Manchego Salad

I buy the Monchego cheese at Costco and find it so flavorful in so many dishes and sandwiches. I love the nutty flavor!

Ingredients:

9 or 10 medium carrots, peeled and sliced into thin coins on a mandoline or with the slicing attachment of a food processor (to yield 5 cups)

About 2 1/4 teaspoons salt, divided

1 small garlic clove

1 teaspoon cumin seeds

2 Tablespoons freshly squeezed orange juice

2 Tablespoons sherry vinegar

1/2 teaspoon mild honey

1/2 teaspoon freshly ground black pepper

2 teaspoons minced fresh parsley, or cilantro, plus several leaves for garnish

5 1/2 Tablespoons fruity extra-virgin olive-oil

3 oz. Manchego cheese, shaved with vegetable peeler

10 whole Bibb lettuce leaves, washed and dried.

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Directions:

Toss sliced carrots with 2 teaspoons salt and put in a colander. Put a plate on top of carrots and weigh down with a 1-lb. can, and set in sink for 1 hour.

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Meanwhile chop garlic, sprinkle with a pinch of salt, and mash to a paste on a cutting board with t he flat side of a chefs knife. In a small frying pan, toast cumin seeds over a medium heat until fragrant, 1 minute, and grind finely with a mortar and pestle (or place in a plastic bag and crush with a meat mallet or the underside of a small heavy frying pan). In a small bowl, whisk together garlic, cumin, orange juice, sherry vinegar, honey, pepper, remaining 1/4 teaspoon salt, and minced cilantro or parsley; whisk in olive oil.

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Rinse carrots and turn onto a clean dish towel. Gently dry with another towel. In a large bowl, toss carrots with half of the vinaigrette and the shaved cheese. Divide lettuce leaves among plates and drizzle lightly with remaining vinaigrette. Layer carrots on top of crown with cilantro or parsley leaves. Serves 6