Title: Carrots with ginger and orange
 Categories: Salads, Vegetables
      Yield: 6 Servings
 
      1 lb (scant) maincrop carrots
      3 sm Oranges
           Fresh ginger root
      1 sm Garlic clove
      1 oz Walnut kernals
      1 sm Bunch of mint
      1 ts Honey
      1 ts Lemon juice
           Olive oil
 
  First make the dressing.  Finely grate the zest of 1 orange into a
  bowl. Add its juice, the honey and lemon juice and 1 tablespoon olive
  oil.  Peel 1/2 inch or so of ginger and chop it as finely as
  possible; then crush the small garlic clove.  Add both these
  ingredients to the bowl with a little salt and pepper.  Mix well then
  push 2 sprigs of mint into the liquid.
  
  Scrub and scrape the carrots, or peel them if you insist, then grate
  them coarsely and add to the dressing.  Peel the remaining 2 oranges
  and cut into segments; be ruthless about cutting away all traces of
  pith and the membrane that divides one segment from the next.  Remove
  pips (seeds) with the tip of a knife and add the oranges to the salad
  bowl.  Mix all the ingredients together gently, then cover the salad
  and set it aside for 2 hours or a little longer to allow flavours to
  blend and develop.
  
  Close to serving time, remove and discard the tired sprigs of mint,
  stir in the walnuts and scatter with fresh torn mint leaves.