Taim's Moroccan Carrot Salad (Not Spicy)
From: AniSarit

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.

SERVES 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 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.