Sweet and Lemony Argentine Carrot Salad

What you'll need

  • 4 large carrots
  • 1 tbsp poppy seeds
  • 0.25 cup extra-virgin olive oil
  • 2 garlic cloves, smashed and peeled
  • 2 pods star anise
  • 0.25 cup lemon juice, plus more as needed
  • 1 tsp white sugar
  • 0.25 cup lightly packed fresh flat-leaf parsley leaves, torn if large

Fresh from the San Telmo market. Good for steak dinners.

  • Use a peeler to shave the carrots from top to bottom into long, flat, wide ribbons (stopping before the core).
  • Put the carrot ribbons in a bowl with 3/4 teaspoon salt and microwave on high until wilted but still crisp-tender, 3 to 5 minutes, stirring halfway through.
  • Toast the poppy seeds in a saucepan over medium until fragrant, a couple of minutes, then transfer to a bowl.
  • In that saucepan, heat garlic, oil, and star anise, stirring occasionally, for a couple of minutes. Reduce to low, add sugar and lemon juice and whisk until the sugar dissolves. Bring to a simmer for a 3 minutes, whisking along the way. 
  • Remove the garlic and star anise.
  • Pour the dressing over the carrots, let it stand for 15 minutes. Add the poppy seeds and parsley and toss again.

Submitted by: Joel

Thanks to: Milk Street