Recipe courtesy of Annie O'Hare

Moroccan Carrot Salad

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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


  1. 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.