1 Cortland apple
1 c. grated carrot
1/2 c. chopped fresh cilantro
1 clove garlic, finely chopped
1 tbsp. extra-virgin olive oil
2 1/2 tsp. lemon juice
1/2 tsp. ground cumin
Chop apple into tiny cubes. Add to grated carrot and finely chopped cilantro, harvested from the field, into a bowl. Squeeze lemon juice. Add garlic, olive oil, and cumin.
Toss ingredients with your fingers as you think very seriously about archaeology and the ingenious nature of Arcaios products. Serve with the smug certainty that Arcaios will change the face of archaeological practice.
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