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Vinaigrette Carrots

Eleanor Davis, HSA Western Pennsylvania Unit
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Tender baby carrots tossed with a delicate chervil and chive vinaigrette, chilled and garnished with chive blossoms.
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Prep Time 10 minutes
Cook Time 5 minutes
Chilling Time (minutes) 2 hours
Total Time 15 minutes
SERVINGS: 4 servings
RECIPE CATEGORY: Side Dishes
HERB: Chervil, Chives
KEYWORDS: carrots, chilled, herb, vinaigrette
Ingredients Instructions Notes

Ingredients
  

  • 1 pound baby carrots (peeled)
  • ½ cup chopped fresh chervil
  • ½ cup white wine vinegar
  • ⅓ cup olive oil
  • 1 ½ tablespoons fresh lemon juice
  • 1 tablespoon snipped fresh chives
  • chive blossoms (for garnish)

Instructions
 

  1. In a saucepan, steam the carrots in a cup of salted water for 4 to 5 minutes.
  2. Rinse carrots in cold water and pat dry.
  3. Whisk together the remaining ingredients and season with salt and pepper.
  4. Toss the carrots in the mixed dressing.
  5. Chill for at least 2 hours.
  6. Serve with a chive blossom for garnish.

Notes

Fresh and lightly tangy, this salad makes a bright addition to any meal.
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