| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Cklive05 |
4 |
servings |
INGREDIENTS
| 1 |
lb |
Carrots |
| 2 |
md |
Cucumbers; peeled |
| 3 |
tb |
Fresh lemon juice |
| 1 |
ts |
Dijon-style mustard |
| 1/2 |
c |
Extra-virgin olive oil |
| 1/4 |
c |
Fresh basil leaves – (packed); finely sliced |
| 1/4 |
c |
Finely-diced red bell pepper |
|
|
Salt; to taste |
|
|
Freshly-ground black pepper; to taste |
INSTRUCTIONS
With a swivel bladed vegetable peeler shred the carrots and cucumbers
into fettucini like strands. In a large bowl whisk together the lemon
juice and mustard. Add the olive oil in a slow stream while whisking
constantly. Stir in sliced basil and red bell pepper. Season
vinaigrette to taste with salt and pepper. Add the strands of carrots
and cucumbers and toss to combine. Adjust seasoning if necessary.
This recipe yields 4 servings.
Recipe Source: COOKING LIVE with Sara Moulton From the TV FOOD
NETWORK - (Show # CL-8853 broadcast 04-01-1997) Downloaded from their
Web-Site - http://www.foodtv.com
Formatted for MasterCook by Joe Comiskey, aka MR MAD -
jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net
10-06-1998
Recipe by: Sara Moulton
Converted by MM_Buster v2.0l.
A Message from our Provider:
“Don’t wait for six strong men to take you to church.”