1⁄4 cup finely chopped shallots
1 teaspoon grated 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 turmeric
1⁄4 cup Zante currants
1⁄4 cup boiling water
1⁄4 to 1⁄2 cup extra virgin olive oil
1⁄4 cup coarsely chopped chives
1. Combine the shallots, ginger, vinegar, lemon juice, salt, cayenne, chile powder, and turmeric in a bowl large enough to hold the carrots. Let sit at room temperature for 10 minutes to allow the flavors to develop.
2. 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.
3. 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.