Spanish Carrot Salad with Oregano
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Total Time | 4 hrs 15 mins |
| Course | Salad |
| Cuisine | European |
| Servings (Default: 4) |
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
Print Recipe
Pin Recipe Instructions
- I peel the carrots and cut them into slices / pieces about 2 cm thick.
- 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!
- 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!
- Tastes best if you let the carrots soak for a few hours, even better the next day!
- 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!
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