- 4 carrots, peeled and cut into fine julienne strips
- 2 untreated oranges
- 1 untreated lemon
- 5 cl sunflower oil
- 1 tablespoon cumin seeds
- 1/2 bunch fresh cilantro
- 30 small pitted black olives (preferably from Nice)
- 75 g dry golden slivered almonds, toasted in a skillet
- Salt and ground pepper, to taste
This vibrant, simple starter bursts with Mediterranean flavors. Opt for small black olives from Nice for authentic taste.
- Squeeze 1 orange and the lemon. In a bowl, combine their juice with the oil, cumin seeds, salt, and pepper. Emulsify with a fork.
- Place the julienned carrots in a deep dish, pour over the dressing, and toss to coat.
- Peel the remaining orange and cut the flesh into small triangular pieces.
- Slice the olives into rings.
- Arrange the orange pieces and olive rings over the carrot salad.
- Sprinkle with toasted slivered almonds and chopped fresh cilantro.
- Serve immediately for maximum freshness.
