Easy to prepare and easy on the budget, try this naturally sweet and slightly tangy lemon dressed carrot salad recipe for a change of pace.

2 pounds carrots
5 tablespoons fresh lemon juice
3/4 cup vegetable oil
Pepper, freshly cracked and ground

Fill a large pot (8 – 12 quart) approximately half full of lightly salted water over high heat to boil. Place 6 – 8 cups of ice in a large bowl and fill with water just until the ice begins to float.

Wash and coarsely grate the carrots. Blanch the carrots in the boiling water for approximately 15 seconds. Remove the carrots from the heat; drain in a colander and immediately place the carrots into the ice cold water and stir to cool quickly. The cold water will stop the cooking process and retain the crispness and fresh flavor. Return the carrots to the colander. Shake and drain well.

Emulsify the lemon dressing by hand with a whisk or use a blender. Place the lemon juice in a bowl, add salt and pepper to taste and begin whisking or blending. Continue whisking or blending and add the oil in a slow stream. Whisk the dressing until the texture becomes thick, or emulsified. The volume will increase a bit.

Toss the carrots with the dressing until evenly coated. Serve immediately.

Do-ahead tip: you can prepare and refrigerate the undressed carrots 24 hours ahead of time. After the carrots have been drained well from the cold water bath, transfer them to a tightly lidded bowl. Place a damp paper towel on top of the carrots and cover the bowl. Store in the refrigerator.

Yield: 10 – 12 servings.

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