Title: Pickled Carrots And Romaine Salad
Categories: Cklive15
Yield: 1 servings

3/4 lb Carrots
1/4 c Water
3 tb Tarragon vinegar or
-white-wine vinegar
3 tb Sugar
1 ts Salt
4 lg Romaine leaves
1 ts Olive oil
1/4 ts Celery seeds

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.

Yield: 2 servings

Converted by MC_Buster.

Recipe by: COOKING LIVE SHOW # CL9265

Converted by MM_Buster v2.0l.