Carol L. Cain
Carrot Salad
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