Published: April 12, 2010
// Use carrots at their sturdy, sweet best for this dish — or even those that have been in the refrigerator a little too long. I like to serve these marinated carrots as hors d’oeuvres, but they also make a nice addition to a lunchbox.
1 pound carrots, peeled, quartered lengthwise and cut in 2- or 3-inch lengths
Salt, preferably coarse sea salt, to taste
2 tablespoons sherry vinegar
2 tablespoons extra-virgin olive oil
1 tablespoon slivered fresh mint leaves
1. Steam the carrots for five to six minutes until just tender. Refresh with cold water, and toss with the salt, vinegar and olive oil. Marinate for 15 minutes, then toss with the mint. Serve at room temperature, or refrigerate and serve cold.
Yield: Four to eight servings.
Advance preparation: These keep well in the refrigerator for a week. Add the mint shortly before serving if possible.
Martha Rose Shulman can be reached at martha-rose-shulman.com.