A simple side dish that is nutritious and flavorful with quality olive oil.
By Veronica Lavenia
Photo by G. Giustolisi
Rich in beta-carotene, minerals, vitamins B, D, E, and fiber, carrots strengthen the immune system and, unlike other vegetables which lose some of the content of vitamins and minerals with the cooking, they see increasing bioavailability of beta-carotene (as happens with tomato that during cooking releases a greater amount of lycopene).
This salad, simple and tasty attracts even children with the bright color of carrots and their sweetness and crisp freshness. Perfect as a side dish, especially if dressed in a simple way. This dish is rich in flavor and healthful with the addition of high quality olive oil. The apple cider vinegar, rich in beneficial properties (it stimulates circulation, alkalized body, activates the immune system) gives a special taste that gently customizes the plate.
- 500 g (17 oz) carrots
- extra virgin olive oil to taste
- pinch of sea salt
- 50 ml (2 fl oz) water
- 1 tbsp apple cider vinegar
- dry oregano to taste
- Scrape and trim the carrots, washed and dried. Put in a pan with a little oil and a pinch of salt. Let cook for 10 minutes.
- Add water, drizzle with apple cider vinegar and cook without stirring.
- Remove the carrots from the heat, sprinkle with fresh or dry oregano (depending on the season) and serve as side dish.
Veronica is a born and raised Italian. She inherited her love for travel, passion for cooking and natural, sustainable, healthy slow food from her parents. Her works have appeared in 'Vegetarian Living', 'Veggie Magazine', 'Lifestyle food', 'Australian Good Food & Travel Guide', 'Chickpea' and 'Free from Heaven', among others. She is the author of "Panini: the simple tastes of Italian style bread"; 'The Rustic Italian bakery", "The Vegetarian Italian Kitchen" and "A Modern Italian table", published by New Holland Publishers Australia.