Spiced Carrot Salad
rec.food.recipes/El Fonzo/2003
Makes 5 or 6 servings

6 large carrots, cut into sticks about 1/4x3
1 clove garlic, chopped

Dressing:
1/4 cup lemon juice
1/2 tsp paprika
few drops of hot pepper sauce
1/4 tsp ground cumin
pinch each of ground coriander, cinnamon, salt and white sugar
1/4 cup best quality extra virgin olive oil

Cook carrot sticks and garlic in boiling salted water until barely tender. Drain thoroughly; turn into bowl.

Dressing: Combine lemon juice, paprika, hot pepper sauce, cumin, coriander, cinnamon, salt and sugar. Pour over carrots while still warm; toss gently to coat carrot sticks well. Taste and add more cinnamon, if desired. Let cool; drizzle with oil. Refrigerate, if not serving immediately, but bring back to room temperature before serving.