Multi-Colored Carrots

Recipe of the Week

Julienned Carrot Salad – from David Tannis’ “Heart of the Artichoke”
6 carrots
salt and pepper
juice of 1/2 lemon
1 teaspoon white wine vinegar
pinch of cayenne
1 garlic clove, smashed to a paste with a little salt
3 tablespoons olive oil
2 teaspoons snipped chives
2 teaspoons chopped tarragon (or something else or omit)Wash and peel the carrots. Cut them into 2 inch lengths, thin strips like spaghetti, and put them in a mixing bow. Season with salt and pepper, add the lemon juice and vinegar, and toss well. Add the cayenne, garlic, and oil. Mix gently, and let sit for about 10 minutes.

Before serving, sprinkle with the chives and tarragon.