Fresh mint, Aleppo pepper, and cumin flavor this carrot salad from chef Michael Solomonov of Zahav in Philadelphia. The carrots’ cooking liquid becomes a concentrated syrup when reduced, perfect for a subtly sweet dressing. Find all of our best carrot recipes here.
Featured in: "Eating Israel with Michael Solomonov."
- 1½ lb. heirloom carrots cut into 2-inch lengths, then cut lengthwise into approximately ½-inch pieces
- Kosher salt
- 1 garlic clove, finely chopped
- ¼ cup olive oil
- 2 Tbsp. coarsely chopped mint leaves
- 2 Tbsp. fresh lemon juice
- 1 tsp. Aleppo pepper
- 1 tsp. sugar
- 1 tsp. ground cumin