To julienne, cut into thin strips, almost
the size of kitchen matchsticks. It may be best to cut a thin
slice from one side of the carrot to not roll on the work surface
when cutting. Because the carrots are cut so small, cooking doesn't
take much time. Fix the day before so that the flavors have time
to marry.
Peppered Carrot Salad
- 4 large carrots, pared
1 quart water
1 tablespoon olive oil
2 tablespoons white wine vinegar
1/2 teaspoon of cracked black pepper
1/8 teaspoon nutmeg
Salt to taste
- Cut carrots into julienne pieces. Boil
carrots in 1 quart water about 2 minutes, until crisp-tender.
- Toss carrot sticks gently with oil, vinegar,
pepper, nutmeg and salt. Cover and refrigerate overnight, if
desired. Serve cool or at room temperature.
Serves 4.
Recipe provided courtesy
of Pork: The Other White Meat.
