olive oil, extra virgin
1Using mandolins slicer or sharp knife very thinly slice carrots on the diagonal about 1/16 inch thick. Put in a bowl
2Put cumin, paprika, cinnamon, and cayenne in a small, dry skillet over medium low heat. Cook, stirring frequently, until fragrant 1 minute.
3Add lemon juice and swirl pan; when mixture begins to bubble, add garlic and cook, swirling the pan, 15 to 20 seconds, until very hot.
4Pour over carrots and toss with large rubber spatula until evenly coated and dressing is absorbed.
5Add parsley, salt, and pepper. Toss to combine. Stir in harissa and serve at room temperature or chilled. Yields 1/2 cup per serving.