Ingredients
-
2
-
3
-
-
1/2
-
1/2
-
1/2
-
1/2
-
1/2
-
3
-
1
-
3
-
-
-
-
Directions
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 , I cut the recipe in half and it was plenty for 2 people Tastes perfect with Moroccan Chicken and rice , 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
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Steps
|
1
Done
|
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
Done
|
Drain and Place Carrots in an Ice-Water Bath Until Cool. |
|
3
Done
|
Slice Diagonally Into 1/4-Inch-Thick Rounds. |
|
4
Done
|
in a Large Pan, Saut the Carrot Slices in Olive Oil Until Slightly Brown, Cooking Them in Small Batches If Your Pan Becomes Crowded. |
|
5
Done
|
Place Carrots in a Bowl, Add the Olive Oil and the Remaining Ingredients, and Mix Well. |
|
6
Done
|
For Best Results, Refrigerate Overnight and Serve at Room Temperature. |
