| Cook Time | 10 minutes |
| Servings |
Ingredients
- 1 piece Carrot
- 125 gram Lettuce leaves
- 75 gram Bryndza Cheese
- Parsley
- Zira (ground-a pinch in the dressing, in grains-a pinch )
- 4 tablespoons Olive oil
- 1 tablespoon Vinegar
- 1 tablespoon Lemon juice
- Salt
Ingredients
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Instructions
- Peel and grate the carrots on a Korean grater, or thinly slice them. (I cut the carrot lengthwise into 5-6 plates, without cutting to the end, and then I make thin ribbons with a vegetable peeler). Remove the cheese from the brine and cut into cubes. Wash and chop the parsley.
- Beat the oil with lemon juice, vinegar, salt, pepper and ground cumin until an emulsion is obtained.
- Wash and dry the salad. I usually take leaf lettuce, corn lettuce, and arugula. Put in a salad bowl and mix with the carrots and cheese cubes.
- Add the sauce and stir. Sprinkle with parsley and cumin seeds, and serve immediately.
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