Vinaigrette Carrots
Tender baby carrots tossed with a delicate chervil and chive vinaigrette, chilled and garnished with chive blossoms.
Servings 4 servings
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
- In a saucepan, steam the carrots in a cup of salted water for 4 to 5 minutes.
- Rinse carrots in cold water and pat dry.
- Whisk together the remaining ingredients and season with salt and pepper.
- Toss the carrots in the mixed dressing.
- Chill for at least 2 hours.
- Serve with a chive blossom for garnish.
Notes
Fresh and lightly tangy, this salad makes a bright addition to any meal.
