Carrot Salad

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1 lb carrots
1 clove garlic
1/8 tsp. ground cinnamon
1/2 tsp ground cumin
1/2 tsp sweet paprika
Pinch of cayenne (optional) -- I used a little more than a pinch
Juice of 1 lemon
1/8 tsp granulated sugar
Salt to taste              -- I used none
Olive Oil
Chopped Parsley

The following are the directions straight from the book: see my notes
below.

1. Wash and peel the carrots. Boil whole in water with ther garlic
until barely tender (10 - 15 minutes depending on size). Drain.
Discard the garlic and dice or slice the carrots.

2. Combine the spices with the lemon juice, sugar and salt and pour
over the carrots. Chill. Sprinkle with oil and chopped parsley just
before serving.

NOTES:
I don't bother washing carrots I'm going to peel.
After removing the carrots from the boiling water, rinse them briefly
under cold water. This will stop the cooking so they don't get too
mushy before they chill completely.
I mixed the dressing in a ziploc bag and threw the carrots in. This
worked well, since I could lay the bag flat in the frig and the
carrots were all in contact with the dressing. I flipped the bag a few
times while the carrots chilled.

Lauren Halverson
blau@crd.ge.com