Carrot and Jalapeno Salad

carrot and jalapeno salad(serves 4)

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.