Wine Dinner Extra: Liqueur Tasting: Carrot and Jalapeno Salad

Carrot and Jalapeno Salad

Adapted from: The Herbfarm Cookbook

Ingredients

3 quarts water

1 ½ teaspoons salt

1 ½ lbs. carrots, peeled

2-3 jalapeno peppers, seeded and finely chopped

Grated zest and juice of 1 lime

2 tablespoons extra virgin olive oil

2 teaspoons honey

1 teaspoon coarsely chopped fresh or dried fennel seeds

2 tablespoons coarsely chopped cilantro

¼ cup coarsely chopped fresh basil

Directions

Combine the water and 1 teaspoon of salt in a large saucepan and bring to a boil. Slice the carrots ¾ inch thick on the diagonal. Blanch the carrots in boiling water about 2-3 minutes.

In a mixing bowl, stir together the jalapenos thru fennel seeds plus the remaining ½ teaspoon salt. Add the herbs and blanched carrots. Toss to combine.

Cover and let salad marinate at least 1 hour up to overnight. Salad can be served straight from the refrigerator or brought to room temperature.

Notes:

May add 2 tablespoons coarsely chopped mint, as per original recipe.