Zanahorias Aliñadas
Zanahorias Aliñadas, a delightful Spanish carrot salad, exudes the elegance of Spain's culinary tradition through its simplicity and vibrant flavors. Discovered during a journey across Spain, this dish celebrates the humble carrot, transforming it with the lively tang of apple cider vinegar and the aromatic depth of oregano. Each ingredient, including the crisp carrots, the sharp vinegar, and the earthy oregano, plays a pivotal role in creating a refreshing yet profound flavor profile. The quest to recreate Zanahorias Aliñadas at home was not only successful but also an enlightening exploration into the harmony of simple, quality ingredients. Sharing this recipe transcends mere culinary instruction; it serves as a bridge connecting diverse cultures and inviting others to embrace the simple joys of Spanish cooking. As both a nutritious side and a testament to the rustic charm of Spain’s gastronomy, Zanahorias Aliñadas offers a taste of the country's rich culinary heritage, making it a cherished discovery from travels meant to be enjoyed and shared.
Equipment
- 1 slotted spoon
- 1 half-gallon
Ingredients
- Salt to taste
- Extra virgin olive oil
- 1 teaspoon Spanish paprika
- 1/3 cup of apple cider vinegar
- 1 tablespoon oregano
- 2 teaspoon cumin
- 4 garlic cloves
- 7 large carrots
Instructions
- Bring a half-gallon of water on the stove, along with a teaspoon of salt.
- Carrots should be washed and peeled before being added to the boiling water.
- Cook the onions till they're tender but not too soft.
- Then wash them and immerse them in cold water to chill.
- Stir in the garlic paste, then add equal measures of vinegar and liquid until the carrot is completely coated in liquid.
- Refrigerate the carrots for at least 4 hours after covering them with plastic wrap.
- With a slotted spoon, scoop the out of the fluid and serve with a drizzle of good olive oil and a sprinkle of salt.