Taim's Moroccan Carrot Salad (Not Spicy)
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.
- 2 lbs carrots, peeled
- 3 tablespoons olive oil, plus more
- olive oil, for sauteing
- 1/2 tablespoon cumin
- 1/2 tablespoon paprika
- 1/2 tablespoon salt
- 1/2 teaspoon sugar
- 1/2 teaspoon fresh ground black pepper
- 3 garlic cloves, thinly sliced
- 1 pinch cayenne pepper
- 3 tablespoons white wine vinegar (or champagne vinegar)
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.
Drain and place carrots in an ice-water bath until cool.
Slice diagonally into 1/4-inch-thick rounds.
In a large pan, sauté the carrot slices in olive oil until slightly brown, cooking them in small batches if your pan becomes crowded.
Place carrots in a bowl, add the olive oil and the remaining ingredients, and mix well.
For best results, refrigerate overnight and serve at room temperature.