Carrot Salad

I had several carrots in the refrigerator that needed consumed before we took off for Crested Butte and Telluride. Found this on Food Network, Mr. Bobby Flay. Great as an accompaniment to any entree; adding color and nutrients to your meal. Maybe served cold or at room temperature.

Ingredients:

• 6 large carrots
• 1/4 cup fresh lemon juice
• 2 cloves garlic, minced
• 2 teaspoons ground cumin
• 1/2 teaspoons cayenne pepper
• 1 teaspoon salt, plus more for water
• 1/4 cup olive oil
• 1/4 cup parsley, finely chopped

Directions:

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 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.