Carrot Salad With Raisins And Sherry Vinegar

Recipe Ingredients

1 1/2 teaspoons	7.5ml	Dijon-style mustard
1/4 cup	59ml	Sherry vinegar
1/2 teaspoon	2.5ml	Salt
1/2 teaspoon	2.5ml	Freshly-ground black pepper
1/4 cup	59ml	Fruity Spanish olive oil
1/2 cup	118ml	Amontillado or other full-flavored sherry
		Such as Cream
3/4 cup	120g / 4.2oz	Golden raisins
1 1/2 lbs	681g / 24oz	Young tender carrots - cut into 1/8"
		Julienne strips

Recipe Instructions

In a large serving bowl, whisk the mustard, vinegar, salt, and pepper together. Drizzle the olive oil over in a thin stream, whisking all the time until it is completely emulsified. Set aside.

In a small sauce pan, combine the sherry with the raisins and warm up to just below the boil. Remove from the heat and leave to macerate for 20 minutes, stirring occasionally.

When ready to serve, combine the carrots with the raisins and all of their soaking liquid in the bowl with the vinaigrette. Toss to coat all the ingredients evenly and serve at once.

This recipe yields 6 servings.

Source:
TOO HOT TAMALES with Susan Feniger and Mary Sue Milliken - From the TV FOOD NETWORK - (Show # TH-6257 broadcast 04-17-1997) - Downloaded from their Web-Site - http://www.foodtv.com

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