Taim's Moroccan Carrot Salad (Not Spicy) |
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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 5 |
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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. Ingredients:
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) |
Directions:
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.
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