Serves 6 to 8

When the bounty of the garden gets overwhelming and I get tired of grilling the sweet, just-pulled carrots it produces, I will usually devise a salad.  This is tasty when first made but also keeps well.  It gives a lovely hint of color to a plate of salumi or a meze platter to be served at cocktail time with chilled rosé.

1½ pounds carrots, peeled and sliced, crosswise, into ¼-inch thick slices

4 cloves garlic, peeled and minced

½ cup finely diced sweet onions

⅓ cup extra virgin olive oil

⅓ cup white vinegar

¼ cup minced flat-leaf parsley

¼ cup minced cilantro

Blanch the carrots in boiling, salted water for about 2 minutes or until crisp tender.  Immediately drain and rinse in cold, running water to stop the cooking.  Pat dry and transfer to a large container.

Combine the garlic, onion, oil, and vinegar in a food processor fitted with the metal blade.  Process until finely chopped.

Pour the mixture over the carrots.  Add the parsley and cilantro and toss to combine.  Let marinate for a few minutes before serving.  Store, covered and refrigerated.