Yield: 4 Servings
|2 tablespoons||Lime juice|
|2 tablespoons||Red wine vinegar|
|2 teaspoons||Ground cumin|
|Salt & white pepper to taste|
|⅓ cup||Peanut oil|
|1 tablespoon||Grated ginger|
|2 smalls||Cloves garlic, minced|
|2 tablespoons||Grapefruit mint, chopped|
|½ cup||Dried apricots, slivered|
|4 larges||Romaine lettuce leaves|
Make the dressing: In a small mixing bowl add 2 tablespoons lime juice to red wine vinegar. Add ground cumin, sugar, salt and white pepper to taste. With a whisk, stir in the peanut oil to form an emulsion, then blend in ginger, garlic and mint. Allow the mixture to sit for one-half hour before using for the flavors to blend.
Peel carrots, then shred with a grater or the appropriate attachment in a food processor. Place carrots in a large mixing bowl and add apricots. Add dressing, tossing salad until well coated. Spon salad onto large chilled romaine lettuce leaves, and serve.
Source: Shepherd's Garden Seeds pamphlet.