Mediterranean Carrot Mezze
Make this easy carrot mezzo a day ahead. It will definitely taste better. It can then sit around a couple of days in the refrigerator until you want to serve it as part of an assortment in the Mediterranean/middle eastern way.
Ingredients:
1 lb carrots, peeled
3 T lemon juice
3 T good olive oil
2 T finely chopped fresh mint
3/4 t salt
1/4 t cayenne
Method: Shred the carrots with a box grater. (Don’t cut off the ends first because those will protect your fingers as you hold the carrots.) Mix everything in a glass or stainless or pottery bowl and refrigerate overnight before serving.
