Warm Carrot Salad With Caraway Dressing Recipe - Cooking Index
1 lb | 454g / 16oz | Baby carrots - trimmed, peeled |
1 teaspoon | 5ml | Toasted caraway seeds |
2 tablespoons | 30ml | White wine vinegar |
2 tablespoons | 30ml | Extra-virgin olive oil |
Salt - to taste | ||
Freshly-ground black pepper - to taste |
Arrange carrots in a steamer and steam over boiling water, covered, until tender, 8 to 10 minutes.
While carrots are steaming, in a bowl, whisk together caraway seeds, vinegar, oil, pepper, and salt to taste until dressing is emulsified. Add hot carrots and toss to combine.
This recipe yields 4 servings.
Source:
COOKING LIVE with Sara Moulton - Recipe courtesy of Gourmet Magazine - From the TV FOOD NETWORK - (Show # CL-9118 broadcast 04-29-1998) - Downloaded from their Web-Site - http://www.foodtv.com
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