Prep 20 mins
Cook 20 mins
Another Portuguese-style salad for an antipasto platter from Joyce Goldstein's "The Mediterranean Kitchen", 1989. She also recommends the Mint Vinaigrette on a spinach salad with feta, red onion, and Kalamata olives, or with grilled fish like tuna.
- 12 medium carrots
- 1 1⁄2 cups mint vinaigrette (below)
Mint Vinaigrette (makes about 1 3/4 cups)
- 1⁄4 cup fresh lemon juice
- 1⁄4 cup chopped of fresh mint
- 1 1⁄4 cups mild olive oil
- 1⁄4 cup red wine vinegar
- 2 tablespoons fresh lemon juice
- 1⁄2 cup firmly packed chopped of fresh mint
- 1 teaspoon sugar
- 1⁄2 teaspoon salt
- Peel the carrots and cut into thin slices or julienne on a mandoline or by hand. There should be about 4 cups. Drop the carrots into a pot of boiling salted water and cook until crisp-tender, about 1-2 minutes.
- Drain the carrots and refresh them in ice water. Drain again, pat dry, and put in a large mixing bowl.
- Make the vinaigrette: Combine the 1/4 cup lemon juice ans the 1/4 Celsius mint in a small saucepan. Heat to boiling and remove from heat. Let it steep about 10 minutes, then strain the infusion into a mixing bowl. There should be about 1/4 cup of infused lemon juice.
- Add the remaining vinaigrette ingredients to the infusion and whisk together.
- Add 1 1/2 cups of the vinaigrette to the carrots and toss to coat.