Recipe Note: The culinary term "chiffonade" used in the instructions for this recipe, is a cooking technique in which fruits or vegetables are cut into long, thin strips. The word “chiffon” in French means a rag, and to chiffonade means to cut something up into long rag-like strips.
1 lb. carrots 1 garlic clove ⅛ tsp ground cinnamon ½ tsp cumin ½ tsp sweet paprika pinch cayenne (optional) 1 lemon, juiced ⅛ tsp sugar ¼ tsp kosher Salt 1 Tbsp. olive oil 2 Tbsp mint
1. Wash and peel the carrots. Boil whole carrots in salted water with the garlic until barely tender. Drain. Discard the garlic and dice or slice the carrots. 2. Combine the spices with the lemon juice, sugar, and salt and pour over the carrots. Chill. Sprinkle with oil and chiffonade of mint just before serving.
Yield: 4 servings Serving Size: ½ cup Source:The Culinary Institute of America at Greystone, Napa Valley, California