Yes, carrot tops are edible, though a little goes a long way. This goes really well with raw root vegetables–carrots, beets, turnips. Either grate or cut them into matchsticks, depending on your time and how much energy you have. It’s also good on lettuces.
1/3 c olive oil
2 T lemon juice
1 small garlic clove, minced
2 T chopped carrot tops
salt and pepper, to taste
1. Combine olive oil, lemon juice, and garlic in a blender and puree until emulsified, about 30 seconds. Add carrot tops, salt, and pepper and puree for another 30 seconds, until the carrot tops are visible only as specks in the dressing. Taste for seasonings.
2. If using as a dressing for a root vegetable salad, combine about an hour before serving. The roots will soften a little. If using with lettuces, serve immediately.