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.

• Ready In: 30 mins
• Serves: 5

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.