Carrot salad with wine vinegar
6 servings
15 minutes
Carrot salad with wine vinegar is an elegant combination of simple ingredients that creates lightness and freshness on the plate. Carrots, crunchy and sweet, are infused with subtle tangy notes of white wine vinegar that highlight their natural juiciness. Olive oil adds softness and depth of flavor to the dish, while a pinch of salt harmonizes all components. This salad is perfect as a standalone appetizer or as a complement to meat and vegetable dishes. Its roots can be found in the traditions of light Mediterranean salads where freshness and simplicity reign in cooking. It can be served with tomatoes and greens, creating an even richer flavor palette. A great choice for those who appreciate minimalism in food and the purity of natural flavors.
1
Peel the carrot, wash it, and cut it into thin strips.
- Carrot: 750 g
2
Dissolve salt in vinegar, then add oil and whisk well with a fork until all ingredients combine into a whole.
- Salt: pinch
- White wine vinegar: 1 tablespoon
- Olive oil: 3 tablespoons
3
Pour the dressing over the carrots and mix well. Serve as an appetizer with tomatoes and salad leaves.
