Carrot Salad with Mint

Preparation info

  • Makes about 1¾ cups , enough for

    6

    salds
    • Difficulty

      Easy

Appears in

The Mediterranean Kitchen

By Joyce Goldstein

Published 1998

  • About

Ingredients

  • 12 medium carrots
  • Salt
  • cups Mint Vinaigrette

Method

Peel the carrots and cut into julienne strips or thin slices on a mandoline or by hand (about 4 cups). Heat a large pot of water to boiling. Lightly salt the water, add the carrots, and boil until crisp-tender, 1 to 2 minutes. Drain and refresh in ice water. Drain again and pat dry with a towel. Transfer to a large mixing bowl, add the vinaigrette, and toss to coat.

The vinaigrette is a