Carrots In Ginger Mustard And Cilantro Vinaigrette |
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Prep Time: 0 Minutes Cook Time: 10 Minutes |
Ready In: 10 Minutes Servings: 8 |
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This recipe came from the Davidson Estate in Wylie, Texas. I obtained this and several hundred recipes when I purchased the collection at an estate sale in 1991. Enjoy. Ingredients:
2 pounds carrots |
1 tablespoon cider vinegar |
2 tablespoons fresh lemon juice |
1/2 teaspoon fresh ginger mashed through a garlic press |
2 teaspoons granulated sugar |
1 tablespoon spicy mustard |
1/3 cup olive oil |
2 tablespoons finely minced fresh cilantro |
1 teaspoon salt |
1 teaspoon freshly ground black pepper |
sprigs of fresh cilantro for garnish |
Directions:
1. Peel and trim carrots and cut into matchsticks. Bring water to a boil in a vegetable steamer then add carrots. Cover and steam for 7 minutes. Remove from steamer and immediately run under cold water to sop further cooking. Drain and dry thoroughly on paper towels then set aside. In a medium salad bowl combine vinegar, lemon juice, ginger, sugar and mustard then whisk until the sugar has dissolved. Add olive oil in a slow steady stream whisking constantly until vinaigrette is well blended and creamy. Add cilantro then season with salt and pepper. Add carrots and toss to coat evenly. Cover and refrigerate 4 to 6 hours. Thirty minutes before serving, bring the salad back to room temperature. Garnish with cilantro.
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