in Spain

Spanish carrot salad

updated

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Ingredients for 4 servings:

  • 500 g carrot(s)
  • 2 cloves garlic
  • 3 tbsp vinegar
  • 4 tbsp olive oil
  • ¼ tsp oregano
  • cumin
  • Salt
  • Pepper, black from the mill
  • Paprika powder, mild
  • 1 pinch(s) of sugar

Instructions

Working time approx. 10 minutes; Rest time approx. 12 hours; Cooking/baking time approx. 15 minutes; Total time approx. 12 hours 25 minutes

zanahoria salad

Peel the carrots, slice them, and cook them in lightly salted water over low heat for about 15 minutes. Peel and finely chop the garlic. Make a marinade with vinegar, olive oil, salt, pepper, cumin, paprika, oregano, and garlic. Drain the carrots well, mix with the marinade, and let them marinate overnight.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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