Carrots in Ginger Mustard and Cilantro Vinaigrette
From chefmeow 16 years agoIngredients
- 2 pounds carrots shopping list
- 1 tablespoon cider vinegar shopping list
- 2 tablespoons fresh lemon juice shopping list
- 1/2 teaspoon fresh ginger mashed through a garlic press shopping list
- 2 teaspoons granulated sugar shopping list
- 1 tablespoon spicy mustard shopping list
- 1/3 cup olive oil shopping list
- 2 tablespoons finely minced fresh cilantro shopping list
- 1 teaspoon salt shopping list
- 1 teaspoon freshly ground black pepper shopping list
- Sprigs of fresh cilantro for garnish shopping list
How to make it
- 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.
People Who Like This Dish 3
- lovemybirds Dayton, OH
- waterlily Joplin, MO
- bulloney Berkeley, CA
- chefmeow Garland, TX
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