It's easy to look past carrots when the farmers market is overflowing with tomatoes and corn, but don't: They're in season this time of year too, and are deserving of a spot on the summertime table. Here, beautiful sweet carrots are lightly cooked, then tossed in a flavorful dressing that's rich with ginger, cilantro, lemon, and just a touch of tahini.
- 1 pound carrots, trimmed, scrubbed, and sliced lengthwise into 1/2-inch-thick spears (see note)
- 2 tablespoons extra-virgin olive oil
- 1 tablespoon fresh juice from 1 lemon plus finely grated zest of 1/2 lemon
- 1 teaspoon grated peeled fresh ginger
- 2 teaspoons minced cilantro leaves and tender stems
- 2 teaspoons tahini
- Kosher salt
Bring a pot of salted water to a boil and fill a large bowl with ice water. Add carrots and cook until tender-crisp, about 3 minutes. Immediately transfer to ice water bath to chill.
In a medium bowl, whisk together olive oil, lemon juice and zest, ginger, cilantro, and tahini. Season with salt.
Drain carrots, add to bowl with dressing and toss to coat. Serve.
Small, slender young carrots are particularly beautiful in this dish and can be cooked whole, but any size carrot will work as long as you cut it into spears of about 1/2-inch in diameter before cooking. If you use young carrots with very thin skins, scrubbing them is enough; if they're larger and older, you can peel the skins before cooking.