Ingredients
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12
-
-
1 1/2
-
-
1/4
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1/4
-
1 1/4
-
1/4
-
2
-
1/2
-
1
-
1/2
-
-
-
Directions
Carrot Salad With Mint Vinaigrette, 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 , 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
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Steps
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1
Done
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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. |
|
2
Done
|
Drain the Carrots and Refresh Them in Ice Water. Drain Again, Pat Dry, and Put in a Large Mixing Bowl. |
|
3
Done
|
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. |
|
4
Done
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Add the Remaining Vinaigrette Ingredients to the Infusion and Whisk Together. |
|
5
Done
|
Add 1 1/2 Cups of the Vinaigrette to the Carrots and Toss to Coat. |
