Author Notes
The origin of this recipe is unknown. I found it printed in a large, unwieldy pile of recipe prospects with no reference notes. I've added a few ingredients and subtracted a few others. Although this recipe supposedly serves four, I could have made twice as much and still had no leftovers. —WeeklyGreens
Ingredients
-
1 pound
carrots, peeled and thinly sliced on the bias
-
2 teaspoons
olive oil
-
1/2 teaspoon
ground cumin
-
2
large garlic cloves, minced
-
1/2 teaspoon
honey
-
2 tablespoons
chopped fresh cilantro
-
1/2 teaspoon
kosher salt
-
1/4 teaspoon
freshly ground black pepper
-
1 dash
cayenne pepper
-
1 teaspoon
grated lemon zest
-
Juice of 1/2 lemon
Directions
-
In a pot of generously salted boiling water, cook carrots until just barely tender, about 5 minutes.
-
While carrots are cooking, combine oil, cumin, garlic, honey, cilantro, salt, pepper, cayenne, lemon zest and lemon juice in a medium bowl. Whisk until blended.
-
Drain carrots completely, then add warm carrots to the bowl with the dressing. Toss to coat evenly.
-
Serve at room temperature or chilled.
See what other Food52ers are saying.