Marinated Carrots with Mint
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This recipe is essentially my riff on the marinated carrot salad you so often find on the pickle bar at falafel restaurants. I've streamlined the ingredients a little, to keep it easy and pantry-friendly, and whenever I make it, the bowl or jar empties fast.
Special equipment: medium pot, bowl
Ingredients
yield: 4, active time 15 minutes, total time 1 hour
- 1 1/2 pounds carrots
- 1/4 cup olive oil
- 3 tablespoons seasoned rice vinegar
- 2 tablespoons chopped mint
- 1 small clove garlic, minced
- 1/2 teaspoon sea salt
- 1/4 teaspoon freshly ground black pepper
Procedures
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1
Peel carrots and slice them into thick rounds. Simmer in a pot of salted water until just tender.
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2
While carrots cook, whisk together olive oil, vinegar, mint, garlic, salt and pepper.
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3
When carrots are fork tender, drain them.
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4
Toss warm carrots together with vinaigrette and let them sit until carrots are cool.
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5
Place carrots in refrigerator and let them marinate for at least 1 hour before serving. They can be kept in the refrigerator for up to 5 days.
