Pickled Carrot and Romaine Salad

1. 1

   With a sharp knife diagonally cut carrots into scant 1/8-inch-thick slices and cut slices lengthwise into julienne strips.

2. 2

   In a bowl stir together water, vinegar, sugar, and salt until sugar is dissolved.

3. 3

   Add carrot and marinate 5 minutes.

4. 4

   Drain carrot in a sieve, discarding marinade.

5. 5

   Cut romaine crosswise into 1/4-inch-wide strips and in a bowl toss with carrot, oil, celery seeds, and salt and pepper to taste.

* Per serving · 4 servings · Values may vary.

No additional tips available.