I've often perused Gourmet Magazine recipes, looked at the gorgeous photos, but rarely do I see one that is actually approachable for me.  This one leapt from the pages of Gourmet and into my heart!  I will be serving this over raw cabbage in the VERY near future.

OASIS CAROT SALAD ADAPTED FROM GOURMET MAGAZINE (SERVES 4)

INGREDIENTS

• 1 pound carrots - sliced crosswise ¼ inch thick
• 2 tablespoons copped onion, rinsed and drained
• 1 garlic clove - chopped
• 2 tablespoons extra-virgin olive oil
• 2 tablespoons distilled white vinegar
• 2 tablespoons chopped cilantro
• 2 tablespoons chopped flat-leaf parsley

DIRECTIONS

Cook carrots in a medium saucepan of boiling water until tender, about 8 minutes.  Drain, then rinse under cold water until cool.  Drain well. 

Meanwhile, pulse onion and garlic with oil, vinegar, ½ teaspoon salt, and ¼ teaspoon pepper in a food processor until very finely chopped.  Toss with carrots and chill at least 3 hours.

Just before serving, toss salad with cilantro, parsley, and salt to taste.

NOTE: Salad can be chilled up to 24 hours.  Add herbs just before serving.