Jasmine Ketabchi’s Carrot Salad

Bunch of carrots, peeled and julienned

Handful of sesame seeds, roasted

A handful of chopped coriander leaves

Dressing

Splash of balsamic vinegar

Teaspoon coarse mustard

¼ cup olive oil

Tablespoon of honey

Juice of a lemon

Teaspoon cumin

Coarse salt

• Put the carrots in a bowl. 
• Add the chopped coriander leaves. 
• Make a dressing of the olive oil, honey, mustard, vinegar, lemon, salt and cumin. 
• Shake well and adjust for taste. 
• Mix with the salad. 
• Sprinkle on the toasted sesame seeds.

Vinaigrette Dressing (French)

2 cloves of garlic, minced or finely chopped

¼ - ½  teaspoon salt

¼ - ½  teaspoon freshly ground black pepper

½ teaspoon sugar

½ teaspoon of mixed herbes

½ teaspoon dry hot English mustard or 1 teaspoon Dijon mustard

¼ cup red wine vinegar

Splash of balsamic vinegar

½ cup virgin olive oil

• Mix together everything except the olive oil.
• After everything is well blended, add the olive oil and whisk well or shake vigorously in a jar.
• It is best if the vinaigrette is left to stand for 30 minutes so the flavours mix together.
• Then shake again before dressing the salad or using as a dip.

This is the basic salad dressing I use. But the recipe can be modified by putting in a teaspoon of raspberry jam, lemon juice instead of balsamic vinegar, a teaspoon of soy sauce instead of salt, or (which I often do) a large teaspoonful of pomegranate paste.  The basic formula for a vinaigrette is 3 parts oil to 1 part vinegar, but I prefer 2 parts oil to 1 part vinegar.  It is all a question of taste.