Turkish Grated Carrot Salad with Yogurt

5-6 medium carrots, peeled

2 garlic cloves, crushed and chopped

1 teaspoon sea salt

¼cup plain yogurt (nonfat is fine)

4 teaspoons extra-virgin olive oil

4 teaspoons fresh lemon juice

Bring a pot of water to a rapid boil and plunge the carrots in. Cook for about 5 minutes, long enough to start softening them but without really tenderizing.

Remove from the heat and immediately plunge the carrots into cold water to halt the cooking and cool the carrots. When they're cool enough to handle, grate them on the large holes of the grater.

In a small bowl, crush the garlic and salt together with the back of a spoon. Mix in the yogurt, oil, and lemon juice, beating with a fork. Pour the dressing over the carrots and toss to mix thoroughly. Taste and add a little more salt if necessary. Serve piled on a lettuce leaf as a first course or in a bowl as part of a meze or as an accompaniment to a main dish.

Serves six.

Cook's note: This can also be made with grated raw carrots.

"The New Mediterranean Diet Cookbook" by Nancy Harmon Jenkins (2009 Bantam, $35)