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
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Ingredients
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1 pound
carrots, peeled and thinly sliced on the bias
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2 teaspoons
olive oil
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1/2 teaspoon
ground cumin
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2
large garlic cloves, minced
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1/2 teaspoon
honey
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2 tablespoons
chopped fresh cilantro
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1/2 teaspoon
kosher salt
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1/4 teaspoon
freshly ground black pepper
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1 dash
cayenne pepper
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1 teaspoon
grated lemon zest
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Juice of 1/2 lemon
Directions
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In a pot of generously salted boiling water, cook carrots until just barely tender, about 5 minutes.
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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.
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Drain carrots completely, then add warm carrots to the bowl with the dressing. Toss to coat evenly.
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Serve at room temperature or chilled.
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