All You OCTOBER 2007
Combine 2 cloves finely chopped garlic with 2 Tbsp. very hot water in a medium bowl and set aside for 5 minutes. Then whisk in 1/4 cup fresh lemon juice, 1/4 cup extra-virgin olive oil, 2 tsp. sugar, 1/2 tsp. dried basil, 1/4 tsp. dried oregano, and salt and pepper to taste until blended.
Fold in 1 lb. peeled carrots, sliced diagonally into 1/8-inch-thick slices, and 3/4 cup brine-cured, pitted Mediterranean olives, drained and sliced in half. Cover and refrigerate for at least 15 minutes. Fold in 1/2 cup chopped fresh Italian parsley and top with 1/2 cup crumbled feta when ready to serve.
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