Name: Spicy Moroccan Carrot Salad with Chili and Cumin
Yield: 4 servings
Ingredients: 1½ pounds small rainbow carrots (about 24), tops trimmed; 8 dried red chilies, such as guajillo, stems removed; ½ cup red wine vinegar; 3 garlic cloves, coarsely chopped; 1 teaspoon ground cumin; ½ teaspoon kosher salt; ½ teaspoon freshly ground black pepper; ½ teaspoon red pepper flakes; ½ cup extra-virgin olive oil; ¼ cup micro greens, such as Hearts of Fire (see Note); ¼ cup Rosemary-Fried Almonds (recipe follows) or toasted Marcona almonds, smashed with a mallet or heavy pan; Flaked sea salt, such as Maldon