• 1/4 cup finely chopped shallots
• 1 teaspoon fresh ginger
• 1/4 cup red wine vinegar
• 2 tablespoons freshly squeezed lemon juice
• 2 teaspoons kosher salt
• 1 teaspoon cayenne pepper
• 1 teaspoon mild chile powder, preferably Chimayo, Ancho or Hatch
• 1 teaspoon tumeric
• 1/4 cup Zante currants
• 1/4 cup boiling water
• 3 pounds carrots (about 12 large), peeled
• 1/4 to 1/2 cup extra virgin olive oil
• 1/4 cup coarsley chopped chives

Combine the shallots, ginger, vinegar, lemon juice, salt, cayenne, chile powder and tumeric in a bowl large enough to hold the carrots.  Let sit at room temperature for 10 minutes to allow the flavors to develop.

Place the currants in a small bowl, pour over the water, and let sit for 10 minutes to plump.  Drain and discard the water.  It is preferable that the carrots be thinly sliced on a Japanese mandoline and then cut across into matchsticks.  They can also be grated through a large grate using a food processor or box grater.  You will need about 12 cups.

Add the carrots and the currants to the dressing and toss to coat. 

Drizzle in 1/4 cup of the oil and the chives and toss again.  Add additional oil as needed to coat the carrots.

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