Taim's Moroccan Carrot Salad Not Spicy

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Courtesy of chef einat admony of taim restaurant in nyc. One of the many ways i prepare this type of a salad, depending on my mood.

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Steps

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Place carrots in a large pot of cold water and bring to a boil , cooking until slightly tender but not overdone , approximately 15 minutes depending on the size of the carrots.

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Drain and place carrots in an ice-water bath until cool.

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Slice diagonally into 1 / 4-inch-thick rounds.

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In a large pan , saut the carrot slices in olive oil until slightly brown , cooking them in small batches if your pan becomes crowded.

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Place carrots in a bowl , add the olive oil and the remaining ingredients , and mix well.

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For best results , refrigerate overnight and serve at room temperature.

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Ingredients

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carrots, olive oil, cumin, paprika, salt, sugar, fresh ground black pepper, garlic cloves, cayenne pepper, white wine vinegar