2 c. diagonally-sliced carrots
1/2 tsp. ground cumin
3 Tbsp. finely-chopped fresh parsley
1/2 tsp. ground cinnamon
2 Tbsp. finely-chopped cliantro
1/2 tsp. paprika
1 Tbsp. finely-chopped mint
1/8 tsp. cayenne pepper
2 Tbsp freshly squeezed lemon juice
1 tsp. sugar
2 green garlic
1/3 c. olive oil
Bring a med. pot of water to a boil. Add carrots; boil until barely tender and still brightly colored (1-2 min.). Drain carrots and run cold water over them to stop the cooking. Drain well. Transfer carrots to a lg. salad bowl. Add parsley, cilantro, and mint; toss to combine. Mix lemon juice, green garlic, cumin, cinnamon, paprika, and cayenne in a small bowl. Stir in sugar. Slowly pour in olive oil in thin stream, whisking constantly, until dressing is thick and no longer separates. Pour dressing over carrots and toss until well-coated. Cover and refrigerate at least 2 hours. Let salad come to room temp. before serving.
adapted from Farmer John’s Cookbook: The Real Dirt of Vegetables