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Carrot Salad Recipe

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This recipe for Carrot Salad, by , is from The Hill Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Bobby Flay
Added: Tuesday, June 10, 2008

Category:
Category:

Ingredients:  
Ingredients:  
6 large carrots, peeled
1/4 cup fresh lemon juice
2 cloves garlic, finely chopped
2 teaspoons ground cumin
1/2 teaspoon salt, plus more for water
1/4 cup olive oil
1/4 cup finely chopped flat-leaf parsley

Directions:
Directions:
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.

Number Of Servings:
Number Of Servings:
4 to 6
Preparation Time:
Preparation Time:
13 minutes

 

 

 

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