Moroccan Carrot Salad

Step 1

Peel each carrot with a vegetable peeler, drawing the peeler away from your body from top to tip. Discard the peel.

Step 2

Cut each peeled carrot in half lengthwise (from tip to blunt end), then cut each half crosswise into 2-inch pieces, like cutting coins from a log. You should have roughly 1.5 cups of carrot pieces.

Step 3

Cut the lemon in half. Squeeze one half firmly with your hand over a small bowl to catch the juice, pressing until no liquid remains. Set aside the juice. Do not squeeze the other half.

Step 4

Pour 3 tablespoons of olive oil into a 12-inch skillet and set the heat to medium. Wait 90 seconds until the oil shimmers and slides quickly when you tilt the pan.

Step 5

Add the carrot pieces to the hot oil and stir every 30 seconds until they are tender and slightly browned at the edges, about 8 minutes. You should be able to pierce a piece easily with a fork.

Step 6

Sprinkle 1 teaspoon cumin and 0.25 teaspoon cinnamon over the carrots and stir constantly for 30 seconds until the spices smell strongly fragrant, like warming spice from a bakery.

Step 7

Pour the reserved lemon juice over the carrots and stir once to coat everything. Remove the skillet from heat.

Step 8

Scatter 0.25 cup chopped cilantro or parsley over the warm carrots in a thin layer covering the surface.

Step 9

Cut the remaining lemon half into thin wedges. Arrange the wedges on the side of the serving plate for guests to squeeze over their portions if desired.