- 2 pounds carrots, peeled
- 3 tablespoons olive oil, plus more for sautéing
- 1/2 tablespoon cumin
- 1/2 tablespoon paprika
- 1/2 tablespoon salt
- 1/2 teaspoon sugar
- 1/2 teaspoon freshly ground black pepper
- 3 cloves garlic, thinly sliced
- pinch of cayenne pepper
- 3 tablespoons white wine or champagne vinegar
Place carrots in a large pot of cold water and bring to a boil, cooking until slightly tender but not overdone. Drain and place carrots in an ice-water bath until cool, then 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. Serves five.
