Courtesy of The Herbfarm Cookbook by Jerry Traunfeld
This salad makes a great side dish to grilled meats pack it for a picnic salad, as the salad travels well and lasts up to 3 days in the refrigerator.
3 quarts water
1 1/2 teaspoons salt
1 1/2 pounds young carrots, scrubbed well and peeled if so desired
2 jalapeno peppers, seeded and finely diced
grated zest and juice of 1 large lime
2 tablespoons extra virgin olive oil
2 teaspoons honey
1 teaspoon coarsely chopped fennel seeds
2 tablespoons coarsely chopped cilantro
2 tablespoons coarsely chopped fresh spearmint
1/4 cup coarsely chopped fresh basil
Combine the water and 1 teaspoon of the salt in a large saucepan and bring to a boil. Slice the carrots 3/4 inch thick using the rolling cut: Make the first cut at an 45 degree angle, then roll the carrot 180 degrees and make another cut at the same angle. The result will be uniform wedge-shaped pieces. Cook the carrots in the boiling water until the tip of a paring knife can pierce them with moderate resistance, 2-3 minutes. Drain the carrots in a colander and run cold water over them until they are completely cooled.
In a large mixing bowl, stir together the jalapenos, lime zest and juice, olive oil, honey, fennel seeds and the remaining 1/2 teaspoon salt. Add the herbs and blanched carrots and toss to combine. Cover and let the salad marinate for 1 hour at room temperature or overnight in the refrigerator.