Taim's Moroccan Carrot Salad (not Spicy)

Total Time: 30 mins Preparation Time: 15 mins Cook Time: 15 mins

Ingredients

• Servings: 5
• 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 wine vinegar (or champagne vinegar)

Recipe

• 1 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.
• 2 drain and place carrots in an ice-water bath until cool.
• 3 slice diagonally into 1/4-inch-thick rounds.
• 4 in a large pan, sauté the carrot slices in olive oil until slightly brown, cooking them in small batches if your pan becomes crowded.
• 5 place carrots in a bowl, add the olive oil and the remaining ingredients, and mix well.
• 6 for best results, refrigerate overnight and serve at room temperature.