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Carrot Salad
Recipe courtesy Bobby Flay

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


Instructions

1

Copyright 2006 Television Food Network, G.P., All Rights Reserved

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.



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Copyright 2006 Television Food Network, G.P., All Rights Reserved