Carrot Salad

Peel and grate or julienne the carrots using a box grater or mandoline, then place them in a large mixing bowl and season with coarse salt. Let the carrots rest for 5 minutes to slightly soften and release excess moisture.

Toast the pine nuts in a dry skillet over medium heat, stirring frequently until they are golden and fragrant. Remove from heat immediately and set aside to cool.

In the same skillet, heat the vegetable oil over medium-high heat until shimmering. Add the black mustard seeds and cook until they begin to pop and crackle, about 30 to 60 seconds.

Remove the skillet from heat and allow the mustard seed oil to cool for 2 minutes so it does not wilt the carrots when combined.

Squeeze fresh lemon juice over the grated carrots and pour the warm mustard seed oil mixture on top. Toss well to coat all the carrot strands evenly.

Add the toasted pine nuts to the bowl and season the salad with additional salt to taste and freshly ground black pepper. Toss gently to combine.

Taste and adjust seasoning, adding more lemon juice, salt, or pepper as desired. Allow the salad to sit for at least 5 minutes before serving so the flavors can meld together.