Tunisian Carrot Salad

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Tunisian Carrot Salad

 

1 1/2 pounds carrots, peeled, cut into 1/4-inch-thick rounds 3 tablespoons olive oil 2 1/4 teaspoons ground cumin 1/4 teaspoon cayenne pepper 1/2 cup water 3 tablespoons white wine vinegar 1/3 cup chopped fresh cilantro Cook carrots in medium saucepan of boiling salted water until crisp-tender, about 8 minutes.Drain well. Stir oil, cumin and cayenne in heavy large skillet over medium heat until aromatic, about 30 seconds.Add carrots, then 1/2 cup water and vinegar. Simmer over medium heat until liquid is absorbed, stirring often, about 5 minutes. Season with salt and pepper.Remove from heat.Cool.Mix in cilantro.(Can be made 1 day ahead.Cover and chill.Bring to room temperature before serving.) 4 Servings