Moroccan Carrot Salad with Ginger

Preparation

1. Step 1

   Peel and cut into little batons about 2 inches long and 1/4 inch square: 4 large carrots.

   Step 2

   Cook in salted boiling water until almost tender; they should be pliable, but still crisp in the center. Drain and season with: Salt.

   Step 3

   In a small bowl, mix together: 1/2 teaspoon each cumin and coriander, toasted and ground, One 1-inch piece of fresh ginger, peeled and finely grated, A pinch of cayenne.

   Step 4

   Pour over the warm carrots and toss gently. Marinate for a few hours or in the refrigerator overnight. Just before serving whisk together: Juice of 1/2 lime, 2 tablespoons extra-virgin olive oil, 2 tablespoons chopped cilantro or parsley.

   Step 5

   Pour over the carrots and toss gently. Taste for seasoning and add salt and lime juice as needed.

2. Variations

   Step 6

   Garnish with green or black olives.

   Step 7

   Use mint instead of cilantro or parsley.