Spanish carrot salad with oregano

Ingredients for 4 servings:

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

Instructions

Working time approx. 15 minutes; Rest time approx. 4 hours; Total time approx. 4 hours 15 minutes

Zanahorias aliñadas…after Fabiola’s mom

I peel the carrots and cut them into slices/chunks about 2 cm thick. Then I steam them with a fair amount of salt, sprinkled with salt, for about 10-15 minutes, depending on your taste. The Spanish prefer their salad softer rather than firm to the bite! While it’s still lukewarm, I add the olive oil, oregano, vinegar (sherry vinegar or white balsamic vinegar, 2 tablespoons is fine, but I prefer it half, not too acidic), cumin, and perhaps a little more salt (it gets washed off by the steam). Put everything in a container and shake well, or stir it in a salad bowl! DONE! It tastes best if you let the carrots soak for a few hours, even better the next day! I discovered and fell in love with this salad, or rather these “Zanahorias aliñadas,” at Fabiola’s mom’s in Jerez de la Frontera, and I’ve been making them almost every week since! Que rico!