Carrot salad brings back memories of Spain.

I recently stumbled across a carrot salad recipe that reminded me of Spain where the restaurants often use this salad as a side dish. The grated carrots are tangy, colorful and refreshing. Did I mention they taste even better when dining at a sidewalk cafe on the streets of Barcelona? Thanks to for posting this wonderful treat!

Carrot Salad with Mustard Seed
Recipe be Colin Spencer

2 lbs. carrots
2 Tbsp. mustard seeds

2 Tbsp. wine vinegar
1 Tbsp. sugar
3 Tbsp. olive oil
1 Tbsp. sea salt
1 clove crushed garlic
1 tsp. wasabi paste or Tabasco

1. Grate the carrots into a large bowl. Mix the wine vinegar, sugar, oil, salt, garlic and wasabi or Tabasco. Pour the dressing over the carrots and stir well.

2. Dry-roast the mustard seeds: put the seeds in a saucepan, cover with a lid (or they'll shoot everywhere) and heat the pan until they begin to pop. Leave to cool, then mix into the salad. Marinate for at least an hour, preferably 24 hours, before serving.