Israeli Carrot Salad

2 cloves garlic
8 sprigs fresh parsley, stems removed
1 pound carrots, peeled
2 T. lemon juice
2 T. orange juice
4 T. extra-virgin olive oil
1/2 t. salt
Several grinds black pepper

Place the garlic and the parsley in the bowl of a food processor equipped with a steel blade; chop or julienne. Add the carrots, lemon juice, orange juice, oil, salt & pepper. Pulse until the carrots are well chopped but not pureed. Adjust the seasonings and serve.