Pickled carrots and romaine salad

Yield: 1 servings

Measure 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

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

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Recipe by: COOKING LIVE SHOW # CL9265 Converted by MM_Buster v2.0l.

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