Spanish Carrot Salad with Oregano

Summary

Ingredients

• 600 g carrot (s), cut into pieces
• 3 tablespoon olive oil, extra virgin
• 1 tablespoon vinegar
• 1 pinch (s) ground cumin
• 2 teaspoons oregano, dried
• salt

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Instructions

1. I peel the carrots and cut them into slices / pieces about 2 cm thick.
2. Then I cook it with a lot of salt sprinkled over steam, about 10-15 minutes depending on taste, the Spanish prefer it softer than firm to the bite!
3. Add the olive oil, oregano, vinegar (sherry vinegar or white balsamic vinegar, also like 2 tablespoons, but I don`t like it too sour), cumin and possibly a little salt (is washed off by the steam). Put everything in a can and shake vigorously, or just stir in the salad bowl! FINISHED!
4. Tastes best if you let the carrots soak for a few hours, even better the next day!
5. I got to know and love the salad or better these Zanahorias aliñadas at Fabiola`s mom in Jerez de la Frontera and have been making them almost every week since then! Que rico!