Olmeda Origenes | Anchodina, Cuquillo Olive and Piparra Salad
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08 Jun Anchodina, Cuquillo Olive and Piparra Salad

CARROT AND FETA SALA

Ingredients:

 

Preparation:

Peel the carrots. Cut into thin slices and spread them on a serving dish or bowl.

Crumble the cheese into medium pieces with your fingers and spread over the carrot.

Add the olives and anchodinas well draines of its oil conservation.

Cut in diced the canned dried tomatoes and the piparras and spread over the salad

Season with a few drops of Sherry Vinegar from Jerez D.O. and extra virgin olive oil into threads and bring to the table.

 

Recipe elaborated by Marhya

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