5 medium carrots
Salt to taste
2 tbsp vegetable oil
1 tbsp whole black mustard seeds
2 tsp lemon juice

Carrot Salad

1. Trim, peel and cut carrots into small pieces. In a bowl, toss with salt and set aside.
2. In a small heavy pan over medium heat, heat oil. When very hot, add mustard seeds.
3. As soon as the seeds begin to pop, in a few seconds, pour oil and seeds over carrots.
4. Add lemon juice and toss. Serve at room temperature or cold.
   Serves: 4