Carrot Salad With Peppercorns Recipe
Ingredients
| Carrots | 1 1/4 Pound | |
| 2 tablespoons chopped fresh tarragon or 2 teaspoons dry tarragon | ||
| 2 tablespoons canned green peppercorns, drained | ||
| 1/4 cup olive oil or salad oil | ||
| 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.
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.
Chef
