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|
|1/2||teaspoon cayenne pepper|
|1||teaspoon ground cinnamon|
|Juice of 1 lemon|
|2||tablespoons chopped parsley or thyme|
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