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Snow
Peas and Carrots with Lemon Vinaigrette
side dish
recipe and
photograph by www.finedinings.com
Carrots, peeled, cut into 3" matchsticks (julienne)
Fresh snow peas, trimmed, cut into matchsticks (julienne)
Lemon Vinaigrette (recipe below)
Plunge carrots and snow peas into boiling salted water, remove immediately to
ice water; drain, toss with lemon vinaigrette and serve chilled with the main course.
Lemon Vinaigrette
2 tablespoons extra-virgin olive oil
1 tablespoon fresh lemon juice
1/4 teaspoon minced fresh garlic
1/4 teaspoon Kosher salt
freshly cracked black pepper
1/4 teaspoon fresh Thyme leaves
Gently
combine ingredients, do not emulsify making a better presentation.
Wine recommendation: Sauvignon Blanc
see my
8
Course Lobster Tail Dinner Menu
using this recipe, photographs
included
See more of my easy delicious
Side Dish recipes
with photographs
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