Carrot Manchego Salad

Course Salads

Ingredients in this Recipe

1 small garlic clove
1 teaspoon cumin seeds (see Notes)
1/2 teaspoon freshly ground black pepper
1/2 teaspoon mild honey
10 whole Bibb lettuce leaves, washed and dried
2 tablespoons freshly squeezed orange juice
2 tablespoons sherry vinegar
2 teaspoons minced fresh cilantro, plus several cilantro leaves for garnish
3 ounces manchego cheese (see Notes), shaved with a vegetable peeler
5 1/2 tablespoons fruity extra virgin olive oil
9 or 10 medium carrots, peeled and sliced into thin coins on a mandoline or with the slicing attachment of a food processor (to yield 5 cups; see Notes)
About 2 1/4 tsp. salt, divided

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