Israeli Carrot Salad with Pomegranates
2 cloves garlic 1/2 bunch stemmed parsley, divided 1 pound carrots, peeled 2 tablespoons lemon juice 2 tablespoons orange juice 4 tablespoons extra-virgin olive oil 1/2 teaspoon salt Several grindings of pepper 1/4 cup golden raisins Seeds of 1 pomegranate Place garlic and all parsley except 2 tablespoons in bowl of a food processor and … Continue Reading →