Such an easy salad to make and yet so delicate. Make sure to cut the carrots thinly on the mandolin; when you place them on the serving platter, fluff them up until they have enough space between them that they look like pieces of ribbon.
8 large carrots, pared
1 small garlic clove, minced
4 tbsp ground walnuts
½ tsp cinnamon powder
½ tsp cumin powder
tsp cayenne or more to taste
1/3 cup extra-virgin olive oil
fresh strained juice of 1 lemon
salt to taste
1 cup shredded fresh mint leaves
1. Using a mandolin, cut the carrots into thin strands.
2. Combine them with the garlic, walnuts, spices, olive oil, lemon juice and salt in a serving bowl.
3. Cover and let stand for one hour at room temperature or in the refrigerator for up to eight hours. Mix in the mint and serve.