Sheri' came up with this one.1 lb. carrots, peeled and cut into long thin strips
1-2 stalks celery, thinly sliced
1 Tbsp. sesame seeds, toasted
1 bunch fresh cilantro, washed and leaves picked
1/2 small bunch fresh mint, washed and leaves picked
1 small red onion, peeled and sliced very thinly
1 Tbsp. olive oil
1 tsp. ground cumin
1/2 lemon, zested and juiced
1.5 tsp. freshly grated ginger
1 cup extra virgin olive oil
Salt, to taste
Heat the tablespoon of olive oil in a small saute pan and add the thinly sliced onions. Saute until they wilt, but don't let them brown. Midway through sauteing, you can add a splash of red wine to keep the onions from browning. Set aside.
Put the lemon juice and zest in a bowl with grated ginger, and cumin. Whisk in the olive oil until thickened and emulsified. Taste and add salt as necessary. Add the carrots, celery and sesame seeds, and toss to combine. Serve immediately or hold for service in the fridge.
Serve with dressed salad greens and thinly sliced apple on the side.
