Prep 15 mins
Cook 2 mins
For the best texture, make sure the spices and the sugar are thoroughly ground and incorporated into the emulsified dressing and that the carrots are dressed while they are still warm! From Joyce Goldstein's "The Mediterranean Kitchen", 1989.
- 6 -8 medium carrots
- 2 teaspoons paprika
- 1⁄2 teaspoon cinnamon
- 1⁄4 teaspoon cayenne
- 1 teaspoon ground cumin
- 2 tablespoons fresh lemon juice
- 1 tablespoon sugar
- 1⁄3 cup mild olive oil
- Peel the carrots and thinly slice or cut into julienne strips (a mandoline is best for this, if you have one). Try to cut into uniform pieces so they cook evenly. You should have about 2 cups.
- Place the spices, lemon juice, and sugar in a mortar and grind with a pestle to emulsify. Gradually work in the olive oil. Season to taste with salt.
- Drop the carrots into a pot of boiling salted water and cook until tender but somewhat crisp (one or two minutes, depending upon the size of the pieces). Quickly drain the carrots, place them in a mixing bowl, and toss them immediately with the vinaigrette. If the carrots seem gritty, add a tablespoon of cold water to smooth out the dressing.