Carrot salad novelle
Instructions
Clean carrots spazzolandole under water; cut into thin slices and put them in a soup-tureen; season with salt.
Put on a lively fire pan with vinegar, cinnamon, cloves, sugar and lemon peel.
Boil until it is reduced to half.
Pour over carrots and let marinate for 1 hour.
Finish with a drizzle of raw oil.
Ingredients and dosing for 4 persons
- 1000 g of new carrots
- 50 cl of apple cider vinegar
- 10 g of cinnamon
- 3 cloves
- 1 teaspoon of sugar
- == 1 lemon (zest)
- Unrefined sea salt
- 1 thread of olive oil extra virgin