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Prep time
5 minutes
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Cook time
25 minutes
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Serves
6 to 8
Author Notes
In Spain, this dish is called zanahorias aliñadas, “marinated carrots”. Served as a tapas, this salad (which isn't really one after all) is best known in the south of the country, in Andalusia. Proof that Spanish cuisine is not just made up of cheese and chorizo, vegetables are also very present. And they are rarely boring! You will be amazed by the taste of these carrots.
Usually, zanahorias aliñadas are served without garnish, but I wanted to add my touch and more textures with some dry roasted pumpkin seeds and creamy goat feta. A regular feta would also do the trick. It will be an excellent addition to a tapas evening, to a festive Thanksgiving or Christmas table or simply to accompany grilled meat or roasted chicken.
—Jonathan Michaud
Ingredients
- Ingredients for the salad
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10
whole large carrots, peeled
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2 tablespoons
fennel seeds, toasted and crushed
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1/2 teaspoon
Spanish smoked paprika
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1 tablespoon
fresh oregano, chopped (or 1 tsp if dried)
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1 handful
fresh mint, chopped
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1
lemon, juiced
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1/4 cup
sherry vinegar
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1/3 cup
olive oil
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1 tablespoon
ajo y perejil (see recipe below)
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3 tablespoons
pumpkin seeds, roasted and chopped
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1/2 cup
crumbled goat feta
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salt and pepper, to taste
- Ingredients for the Ajo Y Perejil
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1 cup
flat-leaf parsley (2 good handfuls)
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4
garlic clovesr
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1/3
olive oil
Directions
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Place the whole carrots in a saucepan and cover with cold water. Salt well and bring it to a boil. Leave to simmer for 20 to 25 minutes depending on the size of the carrots. They should still be relatively firm. Drain and let cool.
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Meanwhile, prepare the ajo y perejil. Place all the ingredients in the cup of a blender and blend until the preparation is homogeneous. Transfer to an airtight resealable container and set aside. Ajo y perejil will keep for a week in the refrigerator.
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When ready to assemble, cut the carrots into thick slices. Transfer to a large bowl and mix with all remaining ingredients. This salad is even better when done the day before.
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NOTE : You will definitely have some ajo y perejil left over which you should definitely not throw away. It will be excellent in a vinaigrette for another salad, mixed in pasta or a soup and even spread on bread for the best croutons. It will be delicious!
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