This salad is perfect for a pot luck or buffet. It tastes even better the second day, so it's a great dish to make ahead for a crowd.
Mix all of the ingredients except for the carrots in a measuring cup or small bowl.
Boil carrots until barely cooked. They should shill be crisp - there should be a lot of resistance when you bite into them, but they should definitely feel somewhat cooked. DO NOT OVERCOOK.
Put hot, cooked carrots in a colander and run cold water over them until you can just barely handle them. They should still be pretty hot.
Place slightly cooked carrots in food processor in 3 batches. Using pulse action, chop carrots until they are in fairly small pieces. DO NOT PUREE. Empty into large bowl. Carrots will still be warm.
Add the dressing and mix gently.
Chill at least 2 hours. Carrots will absorb dressing. Taste and adjust seasonings and dressing.
I prefer large carrots to the mini version. Large carrots vary in size, so you'll have to judge based on the carrots you have. Three pounds is approximately 12 medium-large carrots.
If you use large carrots, cut them into approximately equal size chunks for cooking.
For cooking, let the water come to a rolling boil before adding the carrots. It took my carrots about 5 minutes to cook, covered, at a rolling boil.
I consulted with Josh's wife Susan about the salad and we both agreed that we prefer less garlic than Josh liked. I use about 2 small-medium cloves.
For an extra kick, I add Aleppo pepper, but if you don't have any, just taste and if you want it spicier, add more hot pepper sauce. I used a Mexican hot sauce. To be authentic, you would probably use harissa, which is Middle Eastern.