Carrot Manchego Salad

Ingredients

• 10  bibb lettuce leaves whole washed and dried
• 0.5 teaspoon pepper black freshly ground
• 1 teaspoon cumin seeds (see Notes)
• 2 teaspoons cilantro leaves fresh minced for garnish
• 1 small garlic clove 
• 0.5 teaspoon mild honey 
• 3 ounces manchego cheese shaved with a vegetable peeler (see Notes)
• 5.5 tablespoons olive oil fruity extra-virgin
• 2 tablespoons orange juice freshly squeezed
• 2.3 tsp salt divided
• 2 tablespoons sherry vinegar 

Equipment

• bowl
• frying pan
• whisk
• ziploc bags
• kitchen towels
• mortar and pestle
• colander
• cutting board
• meat tenderizer
• chefs knife

Directions

1. Toss sliced carrots with 2 tsp. salt and put in a colander. Put a plate on top of carrots, weigh down with a 1-lb. can, and set in sink to drain for 1 hour.
2. Meanwhile, chop garlic, sprinkle with a pinch of salt, and mash to a paste on a cutting board with the flat side of a chef's knife. In a small frying pan, toast cumin seeds over medium heat until fragrant, 1 minute, and grind finely with a mortar and pestle (or put cooled seeds in a resealable plastic bag and crush with a meat mallet or the underside of a small heavy frying pan). In a small bowl, whisk together garlic, cumin, orange juice, sherry vinegar, honey, pepper, remaining 1/4 tsp. salt, and minced cilantro; whisk in olive oil.
3. Rinse carrots and turn onto a clean dish towel. Gently dry with another towel. In a large bowl, toss carrots with half of the vinaigrette and the shaved cheese. Divide lettuce leaves among plates and drizzle lightly with remaining vinaigrette.
4. Layer carrots on top and crown with cilantro leaves.