Salad Of Carrots In Ginger, Mustard & Cilantro Vinaigrette

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Salad Of Carrots In Ginger, Mustard & Cilantro

Vinaigrette

 

2 pounds carrots, 12 to 14 medium-size

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 dijon mustard

1/3 cup olive oil

2 tablespoons finely minced fresh cilantro, to 3

tablespoons

salt to taste

black pepper, freshly ground to taste

sprigs of fresh cilantro for garnish

 

Peel and trim the carrots and cut into 1/4-inch

matchsticks.

Bring water to a boil in a vegetable steamer, add

carrots, cover, and steam for 6 to 7 minutes, or until

tender. Remove from the steamer and immediately run

under cold water to stop further cooking. Drain and

dry thoroughly on paper towels. Set aside.

In a medium salad bowl, combine the vinegar, lemon

juice, ginger, sugar, and mustard and whisk until the

sugar has dissolved. Add the olive oil in a slow

steady stream, whisking constantly until the

vinaigrette is well blended and creamy. Add the

cilantro and season with salt and pepper.

Add the carrots and toss to coat evenly. Cover and

refrigerate 4 to 6 hours.

Thirty minutes before serving, bring the salad back to

room temperature and correct seasoning, adding a large

grinding of black pepper. Garnish with sprigs of fresh

cilantro and serve as part of a buffet or antipasto

table.

Serves 6.

 

 

 

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