This became an instant classic at my Passover table when I first served it years ago. The vivid garlic-and-herb vinaigrette contrasts with the sweet carrots, which are a natural Easter vegetable, what with all those hungry Easter bunnies looking for something to munch. If you can find carrots in a variety of colors, such as orange, yellow, and purple, by all means use them! If you can't find baby carrots, simply cut a regular carrot in half width-wise, halve the skinny bottom lengthwise, and quarter the thicker top section. What we're looking for here are long pieces, a visual contrast to most of the other dishes.
View Recipe: Israeli Carrots