You are here

Carrot Salad With Peppercorns

fast.cook's picture
Ingredients
  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
  Salt To Taste
  Pepper To Taste
Directions

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.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Side Dish
Restriction: 
Vegetarian
Ingredient: 
Carrot
Interest: 
Quick

Rate It

Your rating: None
4.259525
Average: 4.3 (21 votes)