Carrot Salad with Middle Eastern Vinaigrette

1½

pounds carrots, peeled

2-3 cloves garlic, mined

¼

cup cilantro, chopped

¼

-½

teaspoon cayenne

1 tablespoon sweet paprika

1 tablespoon cumin

1-2 tablespoons salt or to taste

1 medium lemon, juiced

¼

cup olive oil

Simmer carrots in water to cover for 15-20 minutes or until tender. Reserve 1/4 cup cooking liquid and drain rest. Cool carrots for 10 minutes then slice into 1/4-inch rounds; transfer to a serving bowl.

For the dressing: In a small bowl, whisk together reserved cooking water with garlic, cilantro, cayenne, paprika, cumin, salt, lemon and olive oil. Pour over carrots and toss to combine. Serve at room temperature or chilled.

Serves eight to 10.