Yellow Carrot Salad with Wild Mint Jelly

Ingredients:

• 7 tbsp (100 ml) wild mint jelly
• 3 tbsp (45 ml) sunflower oil
• 1 tbsp (15 ml) lemon juice
• ¼ tsp (1 g) cumin seeds
• 1 1/3 lb (600 g) yellow carrots, peeled
• ¼ lb (100 g) fennel, diced
• 8 chives, sliced
• 12 basil leaves
• 15 parsley leaves
• 15 cilantro leaves
• Sea salt to taste
• Black pepper to taste

Method:

1. Roast cumin seeds in pan. Grind seeds with mortar and pestle.
2. Combine sunflower oil, lemon juice and ground cumin. Taste and adjust seasonings, if necessary. Set dressing aside.
3. Using a mandoline, slice carrots thinly lengthwise.
4. Blanch carrot slices in boiling salted water for 15 seconds. Plunge into cold water to stop cooking and pat dry.
5. In a bowl, combine carrot slices, chives and dressing. Place salad on a plate and roll to give it volume.
6. Sprinkle with fennel cubes. Place herb leaves between carrot slices. Garnish with wild mint jelly. Salt and pepper to taste.

• July 20, 2011, 11:24 a.m.
  The Québec maritime team

  Comments by the chefs of the month

  «  This salad is unexpected and surprising: the combination of flavours, particularly the cumin with the wild mint jelly, is tasty and really different. Unfortunately, we were unable to find yellow carrots, so we had to replace them with ordinary ones. If you don’t have a mandoline, you can use a grater to slice the carrots lengthwise. The dressing is really good and could be used with any salad. Cost (before taxes): About $3.60 per person. »
• July 20, 2011, 11:25 a.m.
  The Québec maritime team

  Comments by the taste testers

  «  This summer salad is crunchy and colourful. All the ingredients worked well together and the wild mint jelly added a special touch. A feast for the eyes as well as the taste buds! »

Preparation time

15 minutes

Cooking time

1 minutes

Servings

4

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