Carrot Salad with Garlic Yogurt and Walnuts

1. Peel the carrots and grate them using the biggest holes on your grater.

2. In a large saute pan, heat the olive oil and garlic over medium-low heat for 1-2 minutes until fragrant. Don’t let the garlic color.

3. Add the carrots and salt and cook, stirring occasionally, until a bit wilted and reduced in volume, but still with a slightly toothsome texture. This should take 10 to 12 minutes.

4. While the carrots are cooling a bit, whisk the yogurt in a bowl until it has no lumps. The amount of yogurt should be approximately equal to the volume of the cooked carrots. Mix in the carrots and walnuts and chill until completely cool before serving.