Pickled carrots and romaine salad
1 servings
Ingredients
Quantity | Ingredient | |
---|---|---|
¾ | pounds | Carrots |
¼ | cup | Water |
3 | tablespoons | Tarragon vinegar or white-wine vinegar |
3 | tablespoons | Sugar |
1 | teaspoon | Salt |
4 | larges | Romaine leaves |
1 | teaspoon | Olive oil |
¼ | teaspoon | Celery seeds |
Directions
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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