One day I got tired of trying to cut carrots
really thin for a recipe and decided to peel them,
just kept on going with the peeler until
I had a nice big bowl of peeled carrot in front of me.
Enough for this salad.
Ingredients
3 large carrots, totally peeled
1/4 cup fresh lemon juice
2 cloves garlic, finely chopped
2 teaspoons ground cumin
1/2 teaspoon cayenne pepper
1 teaspoon salt, plus more for water
1/4 cup olive oil
1/4 cup finely chopped flat-leaf parsley
Directions:
Bring a large pot of salted water to a boil.
Add the peeled carrots and cook until just cooked through,
about 4 to 5 minutes. Drain.
In a bowl whisk together the lemon juice, garlic, cumin,
cayenne pepper, and salt. Slowly drizzle in the olive oil
until emulsified and stir in the parsley.
Add the cooked carrots and toss to combine.
Serve cold or at room temperature.
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