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 also excellent on spinach salad with feta cheese, thinly sliced red onions, and Kalamata olives, as well as Rice Salad with Grilled Tuna.
For the infusion, combine the lemon juice and mint in a small saucepan. Heat to boiling and remove from the heat. Let steep about 10 minutes. Strain the infusion into a mixing bowl; there should be about
Add the remaining ingredients and whisk together.
© 1998 Joyce Goldstein. All rights reserved.