Carrot Salad With Mint Vinaigrette
- Ready In:
- 40mins
- Ingredients:
- 11
- Serves:
-
6
ingredients
- 12 medium carrots
- salt
- 354.88 ml mint vinaigrette (below)
-
Mint Vinaigrette (makes about 1 3/4 cups)
- 59.14 ml fresh lemon juice
- 59.14 ml chopped of fresh mint
- 295.73 ml mild olive oil
- 59.14 ml red wine vinegar
- 29.58 ml fresh lemon juice
- 118.29 ml firmly packed chopped of fresh mint
- 4.92 ml sugar
- 2.46 ml salt
directions
- 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.
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RECIPE SUBMITTED BY
zeldaz51
United States
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