Makes 10 - 12 servings. Keeps well in the refrigerator for leftovers.
3 pounds carrots, peeled, trimmed and cut on the diagonal into 1/3 inch slices.
1 cup good quality olive oil
1/4 cup Balsamic vinegar
3/4 cup red wine vinegar
1/4 cup (yes, you read that right) Hungarian sweet paprika
1/4 cup (yes, you read that right) ground cumin
5 large cloves garlic, coarsely chopped
1 cup fresh minced parsley
1 T salt or to taste
1. Place the carrots in a large pot and add water to cover. Cook over high heat until crisp-tender. Drain but do not rinse with cold water.
2. While the carrots are cooking, make the dressing. Whisk the oil and vinegars together in a large mixing bowl. Whisk in the paprika, cumin and salt.
3. Add the hot drained carrots to the dressing and stir to coat. Add garlic and parsley and toss to combine. Let cool to room temperature, then serve. If you make it in advance and refrigerate it, let it come to room temperature before you serve it.