My Aunt Sandy told me about a fabulous carrot salad she made from a recipe some where and when it came time to make it I forgot most of the recipe but remembered the gist of it. You could make this with regular super market carrots but it is stunning with multicolored heirloom carrots. I served it first as a salad side dish as part of a buffet with a smokey garlicky pork roast centerpiece with but would be equally wonderful as a first course on it's own or with seared sea scallops, grilled shrimp or a warmed disk of goat cheese. Slivers of preserved lemon, green olives or fresh pomegranate are lovely additions. - Aliwaks

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