Shaved Carrot Salad with Pickled Shallots & Fresh Herbs - Penguin Books Australia

Ingredients

• 1 large shallot, sliced as thinly as you can (a mandoline helps)
• 3 tablespoons best-quality champagne vinegar, white wine vinegar, or red wine vinegar
• 1 tablespoon sumac (for extra-bright lemony flavor; omit if you don’t have it)
• Fine sea salt and freshly ground black pepper
• 1 pound (455g) carrots (use rainbow carrots for the prettiest presentation)
• 1 large lemon
• 1 loosely packed cup (12 to 14g)
• fresh cilantro leaves and tender stems, finely chopped
• 1 cup (16g) fresh mint leaves, finely chopped
• ¾ loosely packed cup (9g) fresh flat-leaf parsley leaves, finely chopped
• 6 scallions, sliced very thinly on a bias
• 1 jalapeño pepper, sliced as thinly as possible (remove membranes and seeds for mild heat)
• 1 tablespoon pure maple syrup
• 3 tablespoons best-quality extra-virgin olive oil
• 1 large avocado (or 2 small), diced or thinly sliced