by WeeklyGreens
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WeeklyGreens's Notes:
Expand1 pound carrots, peeled and thinly sliced on the bias Ask a question about this ingredient
2 teaspoons olive oil Ask a question about this ingredient
1/2 teaspoon ground cumin Ask a question about this ingredient
2 large garlic cloves, minced Ask a question about this ingredient
1/2 teaspoon honey Ask a question about this ingredient
2 tablespoons chopped fresh cilantro Ask a question about this ingredient
1/2 teaspoon kosher salt Ask a question about this ingredient
1/4 teaspoon freshly ground black pepper Ask a question about this ingredient
1 dash cayenne pepper Ask a question about this ingredient
1 teaspoon grated lemon zest Ask a question about this ingredient
Juice of 1/2 lemon Ask a question about this ingredient
In a pot of generously salted boiling water, cook carrots until just barely tender, about 5 minutes.
Ask a question about this stepWhile carrots are cooking, combine oil, cumin, garlic, honey, cilantro, salt, pepper, cayenne, lemon zest and lemon juice in a medium bowl. Whisk until blended.
Ask a question about this stepDrain carrots completely, then add warm carrots to the bowl with the dressing. Toss to coat evenly.
Ask a question about this stepServe at room temperature or chilled.
Ask a question about this step
Aldo Sohm is the award-winning Chef Sommelier at Le Bernardin in NYC.
