Carrots in Ginger Mustard and Cilantro Vinaigrette

CARROTS IN GINGER MUSTARD AND CILANTRO VINAIGRETTE This recipe came from an estate sale. I obtained it when I purchased the family collection from the McGowan Estate in Sherman, Texas in 1991. 2 pounds carrots 1 tablespoon cider vinegar 2 tablespoons fresh lemon juice 1/2 teaspoon fresh ginger mashed through a garlic press 2 teaspoons granulated sugar 1 tablespoon spicy mustard 1/3 cup olive oil 2 tablespoons finely minced fresh cilantro 1 teaspoon salt 1 teaspoon freshly ground black pepper Sprigs of fresh cilantro for garnish Peel and trim carrots and cut into matchsticks. Bring water to a boil in a vegetable steamer then add carrots. Cover and steam for 7 minutes. Remove from steamer and immediately run under cold water to sop further cooking. Drain and dry thoroughly on paper towels then set aside. In a medium salad bowl combine vinegar, lemon juice, ginger, sugar and mustard then whisk until the sugar has dissolved. Add olive oil in a slow steady stream whisking constantly until vinaigrette is well blended and creamy. Add cilantro then season with salt and pepper. Add carrots and toss to coat evenly. Cover and refrigerate 4 to 6 hours. Thirty minutes before serving, bring the salad back to room temperature. Garnish with cilantro.

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