|3 tablespoons||Tarragon vinegar or white-wine vinegar|
|4 larges||Romaine leaves|
|1 teaspoon||Olive oil|
|¼ teaspoon||Celery seeds|
With a sharp knife diagonally cut carrots into scant ⅛-inch-thick slices and cut slices lengthwise into julienne strips. In a bowl stir together water, vinegar, sugar and salt until sugar is dissolved.
Add carrot and marinate 5 minutes.
Drain carrot in a sieve, discarding marinade. Cut romaine crosswise into ¼-inch-wide strips and in a bowl toss with carrot, oil, celery seeds, and salt and pepper to taste.
Yield: 2 servings
Converted by MC_Buster.
Recipe by: COOKING LIVE SHOW # CL9265 Converted by MM_Buster v2.0l.
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