Gujerati Carrot Salad
5 carrots, medium1 tbs. whole black mustard seeds
1/4 tsp. salt
2 tsp. lemon juice
2 tbs. olive oil
Trim and peel and grate carrots. In a bowl, toss with salt and set aside. In a small heavy pan over medium heat, heat oil. When very hot, add mustard seeds. As soon as the seeds begin to pop, in a few seconds, pour oil and seeds over carrots. Add lemon juice and toss. Serve at room temperature or cold. Yield: 4 servings.
Recipe by Madhur Jaffray, publ. in The Toronto Sun
From: Mrarchway via Amanda
