Pickled Carrots And Romaine Salad

Pickled Carrots And Romaine Salad Ingredients

3/4 lb Carrots	1 ts Salt
1/4 c Water	4 lg Romaine leaves
3 tb Tarragon vinegar or	1 ts Olive oil
3 tb Sugar	1/4 ts Celery seeds

Instructions for Pickled Carrots And Romaine Salad

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. 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. Yield: 2 servings Converted by MC_Buster. Recipe by: COOKING LIVE SHOW # CL9265 Converted by MM_Buster v2.0l.

Main Ingredient: CarrotsCuisine: Uncategorized

More like this...

Carrot Urugai (Carrot Pickle)

Sauteed Duck Gizzard Salad with Mizuna, Carrot Pickles, Leek

Carrot Sambal (Grated Carrot Salad or Condiment)

Carrot And Pear Salad - the Carrot Cookbook

Romaine and Tangelo Salad

Ingredient Insight - look inside this recipe