Juice from one lemon
Olive oil
2 tbs. Tahini
2 Cloves garlic, finely chopped
1/4 heaping tsp. Sea salt (or kosher)
Pepper to taste
To Make the Dressing
You will not use all of the dressing for this recipe unless you make a very large batch of carrot salad. It will keep for several days in the refrigerator and you can also use it to dress green salads. In a jar, add salt and lemon juice. Mix to dissolve salt. Add all ingredients except oil. Mix vigorously to combine. Pour in olive oil. You should use the same amount of oil as there are other ingredients in the jar. (In other words: if there is half an inch in the jar before adding the oil, add a half inch of oil) The oil will sit on top of the other ingredients, making this simple. Incorporate with a fork. Put the lid on the jar and shake vigorously.
Salad Ingredients
Carrots, julienned
Black sesame seeds
White sesame seeds
Cilantro, coarse to finely chopped
Cooked black beans (optional)
Sesame oil
Lemon juice
1/2 tsp. Honey
Jalapeno pepper, finely diced
Assembling the Salad
Toss the carrots, sesame seeds, jalapeno pepper, black beans (if using), and enough dressing to coat. Mix the honey and lemon juice together to blend. Blend with carrots and add a drizzle of sesame oil. Mix in cilantro and toss again.
Serving Suggestions
Serve as a side to falafel, grilled white fish, or spicy tacos. Pairs well with a dry Riesling or a full bodied rose.
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