Thursday, December 31, 2009

Julienne of Fresh Snow Peas and Carrots with Lemon Vinaigrette

  • Carrots, peeled, cut into 3" matchsticks (julienne)

  • Fresh snow peas, trimmed, cut into matchsticks (julienne)

  • 2 tablespoons extra-virgin olive oil

  • 1 tablespoon fresh lemon juice

  • 1/4 teaspoon minced garlic

  • 1/4 teaspoon Kosher salt

  • freshly cracked black pepper

  • 1/4 teaspoon fresh Thyme leaves

  1. Place carrots and snow peas in a saucepan with boiling salted water, immediately drain and plunge into ice water; drain again and put into a bowl. Set aside.

  2. Put olive oil, lemon juice, minced garlic, salt, pepper and thyme in a small bowl, whisk to blend and pour a small amount over vegetables, toss lightly and serve chilled with the main course.

  3. **use a mandoline or sharp knife to cut vegetables into thin julienne strips

Fresh Snow Peas And Carrots With Lemon Vinaigrette @ Group Recipes

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