Carrot Salad with Oregano

2 tablespoons fresh oregano leaves, chopped fine
1 rounded 1/2 teaspoon ground cumin
1/4 teaspoon freshly grated lemon zest
1 tablespoon fresh lemon juice, or to taste
1/4 cup extra-virgin olive oil
1 pound carrots (about 8 medium), peeled and shredded fine

In a bowl whisk together oregano, cumin, zest, lemon juice, and salt and pepper to taste and whisk in oil in a stream until dressing is emulsified. Add carrots and toss to combine well.

Serves 6 as a side dish.

From: http://www.epicurious.com/recipes/food/views/carrot-salad-with-oregano-and-cumin-11421