Gather purple, yellow and white varieties of carrots together for this colorful salad, which is an easy way to elevate the humble spring root vegetable. The shavings are as delicious as they are beautiful, curled around briny green olives and toasty almonds, and sprinkled with fragrant cumin.
Shaved Carrots with Olives & Almonds
1 lb. (500 g.) multicolored carrots
1/4 cup (1 oz./30 g.) pitted green olives
1/4 cup (1/3 oz./10 g.) lightly packed fresh flat-leaf parsley leaves
2 Tbs. extra-virgin olive oil
1 tsp. fresh lemon juice
1/2 tsp. cumin seeds, toasted
Salt and freshly ground pepper
1/4 cup (1 oz./30 g.) almonds, toasted and crushed
Using a mandoline, shave the carrots lengthwise into thin ribbons. Transfer to a bowl.
On a cutting board, coarsely chop together the olives and parsley. Transfer to a small bowl. Add the oil, lemon juice and cumin seeds and stir to combine. Season with salt and pepper.
Add the olive mixture to the carrots and toss well. Arrange on plates, sprinkle with the almonds, and serve. Serves 4.
Find more seasonal, vegetable-focused dishes in our new cookbook Vegetable of the Day, by Kate McMillan.