Short post today! Third recipe from Recipes from the Root Cellar. Super easy to cut in half. I cut mine into matchsticks which took way too long. Next time I might just cut into kind of thin slices. Great way to perk up carrots! Enjoy!
P.S. I used red onions instead of shallots.
Carrots in Citrus Vinaigrette
1 shallot, chopped
1/2 teaspoon finely grated lemon zest
3 tablespoons lemon juice
3 tablespoons orange juice
1/4 teaspoons Dijon mustard
1/2 teaspoon ground ginger
Salt and freshly ground pepper
6 carrots, peeled and cut into match sticks
1. Combine the shallot, lemon zest, lemon juice, orange juice, mustard, and gingner in a blender and process until smooth. Season with salt and pepper. Pour into a bowl.
2. Bring a pot of salted water to a boil. Add the carrots and blanch until tender crisp, about 3 minutes. Drain.
3. Transfer the carrots to the bowl with the dressing. Toss to coat. Taste and adjust the seasoning.
4. Let stand for at least 30 minutes before serving.