Apricot-carrot Salad With Grapefruit Mintsalads 2 tablespoon lime juice 2 tablespoon red wine vinegar 2 teaspoon ground cumin 1 teaspoon sugar 1 salt & white pepper to taste 1/3 cup peanut oil 1 tablespoon grated ginger 2 small cloves garlic, minced 2 tablespoon grapefruit mint, chopped 1 lb carrots 1/2 cup dried apricots, slivered 4 large romaine lettuce leaves Make the dressing: In a small mixing bowl add 2 tablespoons lime juice to red wine vinegar. Add ground cumin, sugar, salt and white pepper to taste. With a whisk, stir in the peanut oil to form an emulsion, then blend in ginger, garlic and mint. Allow the mixture to sit for one-half hour before using for the flavors to blend. Peel carrots, then shred with a grater or the appropriate attachment in a food processor. Place carrots in a large mixing bowl and add apricots. Add dressing, tossing salad until well coated. Spon salad onto large chilled romaine lettuce leaves, and serve. Source: Shepherd's Garden Seeds pamphlet. |
