Carrot Salad with Cumin

Makes: 4 Servings Time: 15 minutes Here's a simple salad in a typically North African style, one that can add both flavor and surprise to any meal. It features carrots, complemented by the sweetness of fresh oranges and the distinctive earthiness of ground cumin. 1 1/2 pounds carrots, peeled and grated Juice of 2 oranges (I used juice from can of Mandarin oranges) Juice of 1 lemon 1 Jalapeno, seeded and diced (my addition) 2 tablespoons extra-virgin olive oil Salt and freshly ground black pepper to taste 1 teaspoon ground cumin, or more to taste 1.  Use the julienne cutter of a food processor or a hand grater to cut the carrots into fine shreds, or cut into 1/8-inch-thick slices with a knife. 2.  Blend the remaining ingredients and pour the dressing over the carrots. Toss and serve. Root Vegetables with Cumin: This salad is equally good with grated celeriac, jicama, or sunchokes, for some (or even all) of the carrots, using the same dressing. Celeriac, a knobby, rough textured root, is closely related to celery and tastes like it; trim the exterior portions with a paring knife before using. Jicama is easier to peel, its flesh being somewhat smoother, but is also a large root. Sunchokes, also called Jerusalem artichokes, are neither from Jerusalem nor artichokes, but they're small, good tasting roots that come from a form of sunflower; peel before using. Mark Bittman, How To Cook Everything