1. Peel the carrots and cut into thin slices or julienne on a mandoline or by hand. There should be about 4 cups. Drop the carrots into a pot of boiling salted water and cook until crisp-tender, about 1-2 minutes. 2. Drain the carrots and refresh them in ice water. Drain again, pat dry, and put in a large mixing bowl. 3. Make the vinaigrette: Combine the 1/4 cup lemon juice ans the 1/4 Celsius mint in a small saucepan. Heat to boiling and remove from heat. Let it steep about 10 minutes, then strain the infusion into a mixing bowl. There should be about 1/4 cup of infused lemon juice. 4. Add the remaining vinaigrette ingredients to the infusion and whisk together. 5. Add 1 1/2 cups of the vinaigrette to the carrots and toss to coat. ---------------------------------------------------------------------------
Nutrition
Ingredients
