Brooklynrosie's Notes:
Expand1 pound carrots (or one large bunch) Ask a question about this ingredient
2-4 tablespoons extra virgin olive oil Ask a question about this ingredient
zest and juice from 1 large lemon Ask a question about this ingredient
1/4 cup chopped flat-leaf parsley Ask a question about this ingredient
2-3 garlic cloves, minced Ask a question about this ingredient
1 teaspoon ground cumin Ask a question about this ingredient
1 teaspoon sweet Spanish paprika Ask a question about this ingredient
1/4-1/2 teaspoon cayenne or harissa, if you have it Ask a question about this ingredient
1/4 teaspoon granulated sugar Ask a question about this ingredient
Coarsely grate the carrots. You can peel them if you like, though I don't bother. Place the grated carrots in a large bowl.
Ask a question about this stepIn a smaller bowl, mix the rest of the ingredients well and pour over the grated carrots.
Ask a question about this stepStir everything well--I find it works best to mix with my hand, or a large fork.
Ask a question about this stepLet the salad sit for at least 30 minutes so the flavors can develop. You can do this at room temperature or in the fridge, depending on your preference.
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Ken is an award-winning executive chef and owner of seven Boston area restaurants: Clio, Toro, Uni, Coppa, KO Prime, La Verdad and Earth.
