Carrot Salad (Bobby Flay) |
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Prep Time: 5 Minutes Cook Time: 8 Minutes |
Ready In: 13 Minutes Servings: 4 |
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Ingredients:
6 large carrots, peeled |
1/4 cup fresh lemon juice |
2 cloves garlic, finely chopped |
2 teaspoons ground cumin |
1/2 teaspoon cayenne pepper |
1 teaspoon salt, plus more for water |
1/4 cup olive oil |
1/4 cup finely chopped flat-leaf parsley |
Directions:
1. 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.
2. 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.
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