Carrots with Lemon, Cumin, and Cilantro

1. Bring a large pot of water to boil. Meanwhile, peel the carrots and slice them into medium-sized pieces, working horizontally on the bias. Prepare a large bowl of ice water.

2. Drop the carrots into the boiling water and cook for 5 minutes, or until they are easily pierced by a fork. (Don’t over-cook! Mushy carrots are gross.) As soon as the carrots are tender, drain and drop them into the waiting bowl of ice water. Let them hang out here while you are preparing the dressing.

3. Toast the cumin seeds in a pan over high heat for a minute, shaking the pan. Once you start to smell fragrant cumin, turn off the heat.

4. Smash the garlic clove with the flat side of a large knive to pulverize it. Put the garlic, the cumin seed, a generous pinch of sea salt, and a pinch of sugar in a mortar and pestle (or your food processor), and grind (or pulse) until you have a paste-like mix. Add the lemon juice and olive oil and blend to emulsify. Taste the dressing and adjust the salty/sweet balance with salt/sugar, if necessary.

5. Drain the carrots and toss with the dressing. Add the cilantro and toss again gently. Transfer to a serving bowl.