Moroccan Carrot Salad
Carrots, with their year-round accessibility, are sometimes taken for granted. But this unique and flavorful dish, adapted from Chez Panisse Vegetables by Alice Waters (HarperCollins, 1996), changes all that.
12 medium carrots, peeled, trimmed and sliced
1 garlic clove, peeled and crushed
3⁄4 tsp. ground cumin
1⁄4 tsp. paprika
3 pinches cayenne
2 pinches ground cinnamon
1 tbsp. fresh lemon juice
3 tbsp. olive oil
2 tbsp. chopped parsley
Salt to taste
1. Boil carrots and garlic in a pot of water over medium heat until soft, 6–8 minutes. Drain; let cool.
2. Transfer to a bowl, add cumin, paprika, cayenne, cinnamon, lemon juice, olive oil, parsley, and salt to taste; toss well.