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