Title: Apricot-Carrot Salad With Grapefruit Mint
Categories: Salads
Yield: 4 Servings
2 tb Lime juice
2 tb Red wine vinegar
2 ts Ground cumin
1 ts Sugar
Salt & white pepper; to taste
1/3 c Peanut oil
1 tb Ginger; grated
2 cl Garlic; minced
2 tb Grapefruit mint; chopped
1 lb Carrots
1/2 c Dried apricots; slivered
4 lg Romaine lettuce leaves
Dressing:
In a small mixing bowl add 2 tb lime juice to red wine vinegar. Add
ground cumin, sugar, salt, and white pepper to taste. With a whisk,
stir in the peanut oil to form an emulsion, then blend in ginger,
garlic, and mint. Allow the mixture to sit for 30 minutes for the
flavors to blend before using.
Peel carrots, then shred with a grater or the appropriate
attachment in a food processor. Place carrots in a large mixing
bowl and add apricots. Add dressing, tossing salad until well
coated. Spoon salad onto large chilled romaine lettuce leaves, and
serve.
