Pickled Carrots and Romaine Salad

Total Time:
30 min
Prep:
30 min

Yield:
2 servings
Level:
Easy

Ingredients
  • 3/4 pound carrots
  • 1/4 cup water
  • 3 tablespoons tarragon vinegar or white-wine vinegar
  • 3 tablespoons sugar
  • 1 teaspoon salt
  • 4 large romaine leaves
  • 1 teaspoon olive oil
  • 1/4 teaspoon celery seeds
Directions
  • 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.


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