Recipe

Carrots In Ginger Mustard And Cilantro Vinaigrette Recipe

	Chefmeow / All my dishes 2 years, 5 months ago This recipe came from the Davidson Estate in Wylie, Texas. I obtained this and several hundred recipes when I purchased the collection at an estate sale in 1991. Enjoy. Prep:10m Cook:10m Servings:8	Chefmeow
	side vegetables carrots easy colorful elegant herby mustardy

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Ingredients

2 pounds carrots

1 tablespoon cider vinegar

2 tablespoons fresh lemon juice

1/2 teaspoon fresh ginger mashed through a garlic press

2 teaspoons granulated sugar

1 tablespoon spicy mustard

1/3 cup olive oil

2 tablespoons finely minced fresh cilantro

1 teaspoon salt

1 teaspoon freshly ground black pepper

Sprigs of fresh cilantro for garnish

Directions

Peel and trim carrots and cut into matchsticks. Bring water to a boil in a vegetable steamer then add carrots. Cover and steam for 7 minutes. Remove from steamer and immediately run under cold water to sop further cooking. Drain and dry thoroughly on paper towels then set aside. In a medium salad bowl combine vinegar, lemon juice, ginger, sugar and mustard then whisk until the sugar has dissolved. Add olive oil in a slow steady stream whisking constantly until vinaigrette is well blended and creamy. Add cilantro then season with salt and pepper. Add carrots and toss to coat evenly. Cover and refrigerate 4 to 6 hours. Thirty minutes before serving, bring the salad back to room temperature. Garnish with cilantro.

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