Carrot Salad With Mint Vinaigrette

1. 1

   Peel the carrots and cut into thin slices or julienne on a mandoline or by hand.

2. 2

   There should be about 4 cups.

3. 3

   Drop the carrots into a pot of boiling salted water and cook until crisp-tender, about 1-2 minutes.

4. 4

   Drain the carrots and refresh them in ice water.

5. 5

   Drain again, pat dry, and put in a large mixing bowl.

6. 6

   Make the vinaigrette: Combine the 1/4 cup lemon juice ans the 1/4 Celsius mint in a small saucepan.

7. 7

   Heat to boiling and remove from heat.

8. 8

   Let it steep about 10 minutes, then strain the infusion into a mixing bowl.

9. 9

   There should be about 1/4 cup of infused lemon juice.

10. 10

    Add the remaining vinaigrette ingredients to the infusion and whisk together.

11. 11

    Add 1 1/2 cups of the vinaigrette to the carrots and toss to coat.

* Per serving · 4 servings · Values may vary.