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. ---------------------------------------------------------------------------
Nutrition
Ingredients
