Peppered Carrot Salad
Prepare this marinated, cracked pepper and carrot salad the day before so that the flavors have time to marry.
4 large carrots, pared
1 quart water
1 tablespoon olive oil
2 tablespoons white wine vinegar
1/2 teaspoon of cracked black pepper
1/8 teaspoon nutmeg
Salt to taste
- Cut carrots into julienne pieces. Boil carrots in 1 quart water about 2 minutes, until crisp-tender.
- Toss carrot sticks gently with oil, vinegar, pepper, nutmeg and salt. Cover and refrigerate overnight, if desired. Serve cool or at room temperature.
Makes 4 servings.
Tip: To julienne, cut into thin strips, almost the size of kitchen matchsticks. It may be best to cut a thin slice from one side of the carrot to not roll on the work surface when cutting. Because the carrots are cut so small, cooking doesn't take much time.
Recipe provided courtesy of National Pork Board.