Cooked Carrot Salad

4-5 medium carrots
Salt & pepper
Cumin
Sliced garlic (fresh or dried)
Lemon juice (fresh if possible)
Olive oil
Vinegar

This tangy, cooked salad really needs a night to marinade in the refrigerator to allow the flavors to permeate. Please wear an overall and take care the carrots and cumin do not stain your clothes or tablecloth!
Similar seasoning can be added to chopped (raw) cabbage for a Middle Eastern salad.

Preparation

1. Peel and wash the carrots. Slice to about 1/4 of an inch (over 1/2cm) thick and place in a pan with some salt and water to cover.

2. When they are still firm, but cooked through, remove from the stove and allow to cool in a salad tub.

3. While a little warm, add seasoning and olive oil; stir.

4. Add lemon juice to taste, vinegar if desired.

5. Seal and refrigerate.

6. Adjust seasoning before serving.

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Recipes collected and tried out from Simma's restaurant, Aviva Bookin, Sarah Craimer, Ruti Mizrachi and Ariel Carciente, by Gila Ansell Brauner