Carrot Manchego Salad

By Sunset
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9 or 10 medium carrots, peeled and sliced into thin coins on a mandoline or with the slicing attachment of a food processor (to yield 5 cups; see Notes)

About 2 1/4 tsp. salt, divided

1 small garlic clove

1 teaspoon cumin seeds (see Notes)

2 tablespoons freshly squeezed orange juice

2 tablespoons sherry vinegar

1/2 teaspoon mild honey

1/2 teaspoon freshly ground black pepper

2 teaspoons minced fresh cilantro, plus several cilantro leaves for garnish

5 1/2 tablespoons fruity extra-virgin olive oil

3 ounces manchego cheese (see Notes), shaved with a vegetable peeler

10 whole Bibb lettuce leaves, washed and dried

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