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Moroccan carrot salad

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July 23, 2008

Serves 4

Use the smallest carrots you can find for this, but not from packages of baby carrots. Instead, you can also make the salad with six regular carrots.

12 slender carrots, trimmed with 1/4 inch of green stem intact
Salt, to taste
2 tablespoons olive oil
1 teaspoon ground cumin
1 teaspoon paprika
1/2 teaspoon cayenne pepper
1 teaspoon ground cinnamon
Juice of 1 lemon
2 tablespoons chopped parsley or thyme
1. Halve the carrots lengthwise and cut them into 1-inch lengths.

2. In a medium saucepan, combine the carrots with a generous pinch of salt and water to cover. Bring to a boil, lower the heat, and simmer the carrots for 10 minutes or until tender. Drain and leave to cool.

3. In a bowl, toss the carrots with olive oil until they are coated all over. Add the cumin, paprika, cayenne, cinnamon, lemon juice, and parsley or thyme. Toss well.

4. Let the carrots sit at room temperature for 1 hour. Jonathan Levitt

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