Carrot Salad (or Dip)

May 4, 2011

Carrot Salad (or Dip)

Sara Jones, Tucson CSA

One of our Tuesday volunteers, Dana, has found some really
interesting ways to use our abundance of carrots. This is one
of the recipes she found and tweaked to fit our CSA produce.
Serve this dish as a salad, or puree it to serve as a dip. Use
half parsnips in this dish, if you like.

5-6 large carrots
1/4 cup fresh grapefruit juice
2 garlic clove, minced
2 teaspoons cumin
Cayenne pepper, to taste
Salt, to taste
1/4 cup olive oil
Large handful of parsley, chopped

Slice carrots into coins and cook in simmering water for about
3-5 minutes, until tender. Drain. Whisk together citrus juice
with garlic, a pinch of salt and spices. While whisking, slowly
drizzle in olive oil, to emulsify. Add parsley and pour over
carrots, stirring well to coat. Taste and add more salt if
desired. Serve garnished with parsley sprig.

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