| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables |
|
Posted, Salads, Vegetables |
4 |
servings |
INGREDIENTS
| 2 |
lb |
Carrots |
| 1 |
|
Clove Garlic; Peeled |
| 1 |
ts |
Salt |
| 2 |
tb |
Red Wine Vinegar |
| 1 |
tb |
Lemon Juice |
| 1/4 |
ts |
Cayenne |
| 3/4 |
c |
Olive Oil |
| 2 |
tb |
Cilantro; Chopped |
INSTRUCTIONS
Peel the carrots and cut into julienne. Mash the garlic clove with the salt
and mix it with the vinegar, lemon juice and cayenne. Whisk in the olive
oil. Taste for seasoning and add more acid, salt and cayenne if needed.
Toss with the carrots, add the cilantro and serve.
Recipe by: Chez Panisse Vegetables by Alice Waters
By Meg Antczak <meginny@frontiernet.net> on Jun 14, 1998, converted by
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