Carrot Salad with Moroccan Spices

From The Food of Morocco by Paula Wolfert, p. 79

Serves 4 to 6

Ingredients:

• 1 lb (6 to 8) medium carrots, trimmed and peeled
• 1 tsp sweet paprika
• 1/2 tsp ground cumin
• 1/4 tsp cayenne
• 1/8 tsp ground cinnamon
• juice of 1 lemn
• 1/2 tsp sugar
• fine sea salt
• extra virgin olive oil for drizzling
• chopped flat leaf parsley for garnish

Instructions:

1. Early in the day, or the day before: steam the carrots over boiling water until just barely tender, 10 or 15 minutes
2. Dice the carots and put in a bowl.  Mix with the spices, lemon juice, sugar, and a pinch of salt.  Cool, then cover anc chill until ready to serve.
3. Just before serving, correct the seasoning with salt.  Drizzle with olive oil and sprinkle with parsley.