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6 to 8
Easy
Published 1998
We like to serve this as part of a mezze platter, a Middle Eastern antipasto. If the spices in the vinaigrette aren’t completely emulsified and the carrots aren’t dressed while they are still warm, the vinaigrette will be gritty.
Peel the carrots and thinly slice or cut into julienne strips. A mandoline will make this job easy, if you have one. If not, just try to cut the carrots in uniform pieces, because you want them all to be cooked at the same time. You should have about
Place the spices, lemon juice, and s