NORTH AFRICAN CARROT SALAD WITH PRESERVED LEMON

Serves: 4

1 small shallot, finely diced

2 tbsp (30 mL) lemon juice

1/2 tsp (2.5 mL) grated or minced garlic

2 tbsp (30 mL) diced preserved lemon ( from about

1/4 preserved lemon; see note)

Pinch of ground cinnamon

Pinch of cayenne

3 tbsp (45 mL) extra virgin olive oil

3/4 lb (340 g) medium carrots Salt and pepper

1/2 tsp (2.5 mL) cumin seeds, toasted and coarsely ground

2 tbsp (30 mL) thinly sliced chives

1. To make the vinaigrette, combine the shallot, lemon juice, garlic, and diced lemon in a small bowl. Add the cinnamon and cayenne. Stir in the olive oil.

2. Set aside for at least 10 minutes for the flavours to mingle.

3. Meanwhile, peel the carrots and cut into fine julienne. You should have about 3 cups (750 mL). Put in a medium bowl.

4. Season the carrots with salt and black pepper, add the vinaigrette and toss well. Let marinate for 5 to 10 minutes. Taste and adjust the seasonings.

5. Pile the carrots onto a serving platter. Sprinkle with the cumin and chives.

Note: Find preserved lemons at Middle Eastern groceries and some supermarkets.