These cooked carrots are complemented well by a tangy lemon dressing.
1 lb carrots, sliced 1/3″ thick
Salt to taste
1 sm peeled garlic clove
2 Tbsp extra virgin olive oil
1 Tbsp lemon juice
1 tsp dried mint
Cayenne pepper to taste
1 lemon cut into 4 quarters
In a saucepan, cover carrots with water. Add salt and bring to a boil. Cover and simmer on medium heat until carrots are just tender. Drain carrots and transfer to a shallow serving dish.
For the dressing, crush the garlic with a pinch of salt and chop it very fine. Put garlic in a bowl and gradually whisk in olive oil. Whisk in lemon juice and add mint. Season dressing with cayenne pepper.
Add dressing to the carrots and mix well. Serve warm with the quartered lemons.
Servings: 4
Submitted by Gayla Massah
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Read more at the source: Carrot Salad
Article excerpt posted on en.intercer.net from Vegetarian recipes.
