Carrot Salad

  • 6 large carrots, 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
Bring a large pot of salted water to a boil. Add the whole carrots (cut them in half if they don't fit in the pot) and cook until just cooked through, about 8 to 10 minutes. Drain and cut carrots into 1/2-inch thick slices.

Whisk together the lemon juice, garlic, cumin, cayenne, and salt in a large bowl. 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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