Fiona Dunlop

Carrot salad

Zanahorias aliñadas

Preparation info
  • Serves

    4

    • Difficulty

      Easy

Appears in
Andaluz: A Food Journey Through Southern Spain
Andaluz

By Fiona Dunlop

Published 2023

  • About

There is a hint of Morocco in this easy, healthy appetizer that is a classic in the tapas bars of Cádiz. Play with the dressing by adding some paprika and/or parsley, but the oregano is fundamental. At Venta El Soldao the carrots also come with chunks of fried beef liver—a delicious combination.

Ingredients

  • 1 lb (500 g) organic carrots, scrubbed
  • Salt
  • 2 cloves

Method

Boil the carrots in salted water for 15 to 20 minutes, until tender but not soft. Drain and cool at room temperature, then slice into rounds.

In a bowl, mix together the garlic, oregano, cumin, vinegar, olive oil, and 1 teaspoon salt. Mix well, crushing the garlic with the back of your spoon. Pour this mixture over the carrots, cover, and set aside somewhere cool for around 2 hours to m