Recipe from: Taste Of Granor
When you buy carrots from the market in the middle of summer, they will most likely have their tops. It always feels like such a shame to chuck half the vegetable in the trash and so I tend to make the dressing in big batches and either freeze or start to drizzle on everything (eggs, fish, beans, and other roasted vegetables). But be warned the carrot top has a good deal of astringency, so balance with other herbs and the fat from the olive oil. I like pretty bitter flavors; if you don’t, simply add more herbs and oil to suit your taste.