Description
Carrot salad, pickled onions, aromatic herbs and spices. This salad will come in handy during lent, diversifies the menu for vegetarians and can serve as a garnish for complex dishes.
Ingredients
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Carrots
3 piece
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Cilantro
1 coup
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Onion
2 piece
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Vegetable oil
3 Tbsp
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Oregano
0.5 tsp
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Black pepper
1 pinch
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Sugar
1 pinch
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Lemon juice
1 Tbsp
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Lettuce
-
Cumin
Cooking
1. Onions cut into thin half-rings.
2. Then pour the warm water and in 3-5 minutes
3. drain the water, onions to cool. Add to the onions, lemon juice, oregano, salt and sugar. Stir and leave to marinate.
4. Cilantro or parsley finely chopped.
5. In a heated pan add 2 tbsp water and 3 tbsp of sunflower oil.
6. Carrots cut into thin slices, lightly salt and pepper to taste and simmer until "al dente", stirring occasionally, for 3-5 minutes.
7. On dish put fresh leaves of lettuce or arugula. On top lay the fried carrots. Sprinkle with pepper and chopped cilantro.
8. Pickled onions to put on top of the carrots, sprinkle with cumin.
9. The salad is ready, serve immediately. Bon appetit!
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