Carrot, Mint & Currant Salad

This is based on one of my favourite salads served at Café Vasco da Gama on Peel Street in Montreal.  So refreshing! 

Enjoy!

  

Carrot, Mint & Currant Salad

Serves 2
Preparation Time – 10 Minutes
Cooking Time – None

Ingredients

·         2 Carrots

·         Bunch Fresh Mint

·         2 Tbsp. Currants

·         Salt

·         Sugar

·         Black Pepper

·         Extra Virgin Olive Oil

·         Rice Wine Vinegar

Preparation

1.      Clean and peel the carrots.  Slice into 3 inch long thin matchsticks.

2.      Roughly chop the fresh mint.

3.      In a bowl, combine the carrot slices, mint, currants, salt, sugar, pepper, rice wine vinegar and extra virgin olive oil.  Toss until well coated.  Set aside and let marinate for at least an hour before serving.

* Notes

·        Next time I plan on blanching the carrots to remove a little of the al dente bite.  Also plan on adding some toasted sliced almonds and perhaps a little Italian parsley.