Recipe by Susie Kauck, Return to Sunday Supper
Ingredients:For the salad:
4 large carrots, washed, trimmed and peeled (about 1 pound)
½ cup of fresh (shelled) or frozen peas (defrosted)
1 tablespoon fresh mint, torn or cut with scissors into small pieces
pea shoots for garnish, if you likeFor the Vinaigrette:
¼ cup extra virgin olive oil (or grape seed oil for a lighter taste)
3 sprigs mint
1 teaspoon honey (optional) if you like sweeter vinaigrette
salt and pepper to taste
For this salad you can use a mandoline slicer or a grater (manual or food processor). Slice carrots lengthwise using a mandoline slicer or grate them. Keep sliced carrots in a bowl of ice water and drain them before assembling salad. Blanch fresh peas in boiling water for 2 minutes. Drain and immediately immerse peas in ice water for two minutes to stop the cooking process, then drain. If using frozen peas, you can just defrost them. Arrange carrots on individual salad plates. Top with peas. Right before serving, sprinkle with chopped mint.
For the Vinaigrette: Crush 3 sprigs of mint and add to the olive or grape seed oil. Leave the mint in the oil for 10 minutes then remove the mint. You will now have mint infused oil. Zest the lemon first, then squeeze to render 1 teaspoon zest and 2 tablespoons juice. In bowl whisk together oil, lemon juice, zest, honey (optional), salt and pepper. Drizzle dressing over salad, garnish with pea shoots if you like, and serve immediately.