Spanish Marinated Carrots (Zanahorias Aliñadas) - Fresh-Pressed Olive Oil
Tangy Spanish Marinated Carrots in sherry vinegar and olive oil make a colorful addition to salads or charcuterie boards. Perfect for lasting up to 4 days in the fridge.
Ingredients
- 18 ounces large carrots (6 to 7), peeled and ends trimmed
- Coarse salt (kosher or sea)
- 2 large garlic cloves, peeled
- 1 tablespoon dried oregano
- 2 teaspoons cumin seeds
- 1 teaspoon sweet or smoked Spanish paprika (pimentón)
- 1/2 cup sherry vinegar
- 1/2 cup water
- Extra virgin olive oil
- Chopped flat-leaf parsley or dill
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