5 cups peeled and chopped carrots
1 clove garlic
1 teaspoon coarse kosher salt
¼ cup red wine vinegar
¼ cup extra-virgin olive oil
2 tablespoons ground cumin
1 cup chopped parsley
Bring a large pot of heavily salted water to a boil. Add carrots and cook until just tender, 3 to 5 minutes. Drain well.
Meanwhile peel and roughly chop garlic. Sprinkle with salt and chop and mash with the side of a chef’s knife to form a smooth paste. Scrape garlic into a large mixing bowl. Whisk in vinegar, oil and cumin.
Stir hot carrots into the dressing. Add parsley and stir to coat. Serve room temperature or chilled.