Recipe of the week: Carrot Almond Salad

Bunches of tiny carrots, “somewhere between a chopstick and a pencil in thickness,” often grace the tables at farmers’ markets, said Heidi Swanson in 101Cookbooks.com. They’re perfect for a simple salad like the one below. To avoid overcooking the delicate vegetables, cut the asparagus and carrots to precisely the same size. Don’t like cilantro? Basil or parsley works, too.

Carrot Almond Salad

1 cup sliced almonds

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handful cilantro, about ½ cup

1 medium clove garlic, peeled

½ jalapeño pepper, seeded and deveined

¼ tsp fine grain sea salt

1⁄3 cup extra-virgin olive oil

1 bunch baby carrots, scrubbed, sliced in half lengthwise

1 bunch pencil-thin asparagus, stalks trimmed, cut into 2-inch segments

squeeze of lemon

Bring large pot of water to boil. In the meantime, toast almonds in large skillet over medium heat in splash of olive oil and a big pinch of salt. Once deeply golden, remove from heat, set aside. Make dressing by combining cilantro, garlic, jalapeño, and salt in food processor, blender, or hand blender. Drizzle olive oil while pulsing, continuing until dressing is creamy, vibrant green. Adjust salt, garlic, jalapeño to taste. Salt boiling water generously, add carrots, wait 15 seconds, and add asparagus. Depending on vegetables’ thickness, cook 30 to 60 more seconds. You want vegetables to retain some bite. Drain and run under cold water to stop cooking.

Dry vegetables. In a large bowl, toss with a generous splash of dressing. Toss well, add 2⁄3 of toasted almonds and gently toss again. Taste and adjust seasoning. Add lemon juice. Serve topped with remaining almonds. Serves 4 to 6 as a side.