Recipe courtesy of Gourmet Magazine

Pickled Carrots and Romaine Salad

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  • Level: Easy
  • Total: 30 min
  • Prep: 30 min
  • Yield: 2 servings
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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


  1. 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.
  2. 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.