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Sweet summer carrot salad recipe

This carrot salad recipe is inspired on a traditional Nord-African recipe. It combines sweet fresh oranges and the sharp cumin. The dressing is also usable for carrot with celeriac, jimaca or Jerusalem artichoke. The salad is preservable for 1 day in the fridge.
Tip: Don's serve the carrot salad too cold.

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Carrot Salad Recipe

Ingredients:

carrots 26 ounces (750 g)
The juice of 2 oranges
The juice of 1 lemon
1 oz extra virgin olive oil (30 ml)
salt and freshly ground black pepper
0.15 oz (5ml / 1 teaspoon) cumin powder, and more if needed

About 4 persons and preparation takes 15 minutes.

Preperation:

Use your kichen processors' julienne disc (or a knife) to slice the carrot into 0.1 inch strips. (3 mm)
Mix the juices, oil, salt and pepper and the cumin powder. Pour it over the carrots.
Suffle the carrots and serve them.

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