Pickled Carrot and Romaine Salad |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 2 |
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This recipe can be prepared in 45 minutes or less. Ingredients:
3/4 pound carrots |
1/4 cup water |
3 tablespoons tarragon vinegar or white-wine vinegar |
3 tablespoons sugar |
1 teaspoon salt |
4 large romaine leaves |
1 teaspoon olive oil |
1/4 teaspoon celery seeds |
Directions:
1. With a sharp knife diagonally cut carrots into scant 1/8-inch-thick slices and cut slices lengthwise into julienne strips. In a bowl stir together water, vinegar, sugar, and salt until sugar is dissolved. Add carrot and marinate 5 minutes.
2. Drain carrot in a sieve, discarding marinade. Cut romaine crosswise into 1/4-inch-wide strips and in a bowl toss with carrot, oil, celery seeds, and salt and pepper to taste.
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