| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
|
Cklive15 |
1 |
servings |
INGREDIENTS
| 3/4 |
lb |
Carrots |
| 1/4 |
c |
Water |
| 3 |
tb |
Tarragon vinegar or white-wine vinegar |
| 3 |
tb |
Sugar |
| 1 |
ts |
Salt |
| 4 |
lg |
Romaine leaves |
| 1 |
ts |
Olive oil |
| 1/4 |
ts |
Celery seeds |
INSTRUCTIONS
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.
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