Title: Morrocan Carrot Salad
Categories: Dujour11
Yield: 4 servings

6 md Carrots; peeled and sliced
; in 1/4-inch rounds,
; (up to 8)
2 c Water
1/4 ts Cayenne pepper
3 ts Ground cumin
1 tb Honey
3 ts Fresh lemon juice
1/3 c Olive oil 1 cup mint leaves;
-washed and chopped

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.

CHEF DU JOUR ANNIE O'HARE SHOW #DJ9481

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