Carrot Salad With Peppercorns
|Carrots||1 1⁄4 Pound|
|Chopped fresh tarragon/2 teaspoons dry tarragon||2 Tablespoon|
|Canned green peppercorns||2 Tablespoon, drained|
|Olive oil/Salad oil||1⁄4 Cup (4 tbs)|
|Lemon juice||2 Tablespoon|
Cut carrots into matchstick-size pieces.
In a 3- to 4-quart pan, bring 6 cups water to a boil over high heat.
Add carrots and cook until tender-crisp to bite about 2 minutes.
Drain, plunge into ice water, and stir until cool.
Then drain again.
Place carrots, tarragon, peppercorns, oil, and lemon juice in a serving bowl and mix gently.
Season to taste with salt and pepper.