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Moroccan Carrot Salad
Recipe courtesy Annie O’Hare

Ingredients
6 to 8 medium carrots, peeled and sliced in 1/4-inch
rounds
2 cups water
1/4 teaspoon cayenne pepper
3 teaspoons ground cumin
1 tablespoon honey
3 teaspoons fresh lemon juice
1/3 cup olive oil
1 cup mint leaves, washed and chopped

Directions

1

Copyright 2006 Television Food Network, G.P., All Rights Reserved

Cook carrots in two cups water covered until just
tender (approximately 6 minutes). In a medium sized bowl, mix cayenne, cumin,
honey and lemon juice. Whisk in olive oil. Drain excess water (if any) and toss
warm carrots with vinaigrette. Season with salt and pepper. Serve warm or at
room temperature.

2

Copyright 2006 Television Food Network, G.P., All Rights Reserved