At this time of year I can get my favourite carrots. They’re grown in Lillooet and are amazingly sweet and delicious. The only carrots I’ve had with more flavour were from my own garden. When I worked in a produce department we used to sell out of them constantly, so I know that I’m not alone.
Following is a lovely salad made from carrots and a few pantry items. It’s one of those great salads that tastes better if it’s left to sit for a while and is a great option for entertaining, lunches, etc. It’s from the book Chez Panisse by Alice Waters. There are no measurements for this recipe, so you can make as much or as little as you want to.
- Garlic clove
- Olive oil
- Lemon juice
- Cumin (I like mine toasted)
- A pinch of cayenne
- A pinch of cinnamon
- Chopped parsley
Cut the carrots into carrot sticks by cutting them lengthwise two times and then into 2″ lengths. Boil the carrots with a crushed clove of garlic until they are tender but not mushy.
After draining, toss the carrots in the spices and drizzle with olive oil and salt. Add the chopped parsley and tweak the seasonings to your liking. It’s best to let this salad sit for an hour or so before serving.