Carrot Salad
(courtesy of Kris Sorensen, culinary director and general manager, Pignic Pub and Patio in Reno. Serves 4)
1½ pounds carrots (preferably multicolored for aesthetics), kept whole
2 large avocados, with skin and pits removed, diced
1 1-inch piece of ginger, peeled and finely grated
½ cup fresh mint leaves
1 serrano chile, thinly sliced
¼ cup extra-virgin olive oil
3 teaspoons lemon juice
2 teaspoons honey
1 teaspoon cumin
Toast cumin in dry skillet until fragrant. Crush cumin, add to large bowl, then combine with lemon juice and honey. Whisk in oil, then add serrano chile and ginger. Season with salt and let sit.
Toss carrots with 2 teaspoons of oil, season with salt, and grill until lightly charred and tender.
Toss carrots in sauce, arrange on plate, then top with avocado and mint. Pour remaining sauce over top. Serve warm or at room temperature.
