Zanahorias Aliñadas

Spiced Carrot Salad with Fennel Seed, Oregano and Mint


Preparation info

  • Difficulty


  • Media Racion


Appears in


By Frank Camorra and Richard Cornish

Published 2007

  • About

I based this version on the zanahorias aliñadas we had in a little town near Ronda, southern Spain. This is a fresh, sharp salad that balances the sweetness of truly ripe carrots and sharpness of sherry vinegar with intermingling layers of spice and herbs. Carrots are at their sweetest after the frosts of winter, which is the perfect season to make this dish, as not only does it make an unassuming appetizer that gets the digestive juices flowing, it is also a cleansing foil for a rich dish like roast pork or braised rabbit.


  • 8 large carrots, trimmed and unpeeled
  • 2 tablespoons fennel seeds, roasted and roughly chopped
  • 1 tablespoon dried oregano
  • 1 large handful mint, roughly chopped
  • juice of 1 lemon
  • 60 ml (2 fl oz/¼ cup) aged sherry vinegar
  • 100 ml ( fl oz) extra virgin olive oil
  • 1 teaspoon ajo y perejil
  • fine sea salt


Put the carrots in a large saucepan, cover with cold water and add a pinch of salt. Bring to the boil then reduce the heat and simmer for about 25 minutes, or until they are almost cooked through.

Remove from the heat then drain. Cover the carrots and allow the residual heat to cook them through. When cool enough to handle, peel the carrots by slicing off the skin, length-ways, in five equal strips using a very sharp knife (peel this way so that the carrots have a pentagonal shape when sliced). Cut the carrots into 1 cm (½ inch) thick slices and put them in a bowl.

Combine with the remaining ingredients — except the sea salt — and ¼ teaspoon freshly cracked black pepper and gently mix. Season to taste with the sea salt. Allow to stand for 30 minutes. Serve at room temperature.