Top | Ivy Manning

Carrot Salad with Moroccan Flavors

(recipe, Ivy Manning)

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This recipe, which uses both the carrot itself and the carrot tops, is from Ivy Manning's story on leafy greens, "Top of the heap."


  1. 1 large bunch carrots with tops
  2. 1 tsp. cumin seeds
  3. ¼ tsp. smoked paprika
  4. 1 garlic clove
  5. 3 Tbsp. fresh lemon juice
  6. ½ tsp. sugar
  7. 2 Tbsp. olive oil
  8. ¼ cup cilantro, finely chopped


  1. Cut carrot tops away from carrots and set aside. Peel carrots and leave them whole. Bring a large pot of water to a boil. Add 1 tablespoon salt and the whole carrots and boil until the carrots are just tender when pierced with a paring knife, about 10 minutes, depending on size and age of carrots. Drain in a large colander and allow to cool slightly.
  2. Meanwhile, roast the cumin seeds in a small, dry sauté pan over medium heat until they are fragrant, about 1 minute. Transfer seeds to a mortar and pestle. Pound the cumin seeds, paprika, and garlic together into a paste. Add the lemon juice, sugar, and oil, and stir to combine.
  3. Cut the carrots on the bias into ½-inch slices. Pick the feathery carrot leaves away from their stems and roughly chop; you will need one cup.
  4. Toss the carrots, dressing, carrot tops, and cilantro together gently in a serving bowl. Season with salt and pepper and serve at room temperature.