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Julienne of Fresh Snow Peas and Carrots
with Lemon Vinaigrette Side Dish
recipe, photograph and presentation all created by Peggy Bucholz
Recipe Type: snow peas, carrots, vegetable, side dish
Total Time: 15 min
Prep Time: 15 min
Yield: 2 cups
Servings: 2
Ingredients:
1 medium-size carrot, peeled, cut into 3-inch matchsticks (julienne)
3 ounces fresh snow peas, trimmed, cut into matchsticks (julienne)
2 tablespoons extra-virgin olive oil
1 tablespoon fresh lemon juice
1/4 teaspoon garlic, minced
1/4 teaspoon Kosher salt
1/8 teaspoon freshly cracked black pepper
1/4 teaspoon fresh Thyme leaves
Instructions:
Place carrots and snow peas in a saucepan of boiling salted water, immediately drain and plunge into
an ice bath; drain
again and put into a bowl. Set aside.
Put olive oil, lemon juice, minced garlic, salt, pepper and thyme in a small
bowl, whisk to blend and pour a small amount over vegetables, toss lightly and serve chilled with the main course.
Note: I use my mandoline to prepare the carrots, if you do
not have a mandoline a sharp knife works good too.
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