Julienne of Fresh Snow Peas and Carrots
with Lemon Vinaigrette, a refreshing sidedish

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This is a great side dish, vegetables are cut into matchsticks, I like to dress it with an equally refreshing Vinaigrette

Julienne snow pea and carrots

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Julienne of Fresh Peas and Carrots
recipe, photograph and presentation all created by Peggy Bucholz for www.finedinings.com website

Recipe Type: vegetable, side dish

Total Time: 15 min
Prep Time: 15 min
Yield: 2 cups
Servings: 2


1 medium-size carrot, peeled, cut into 3-inch matchsticks
3 ounces fresh snow peas, trimmed, cut into matchsticks 
2 tablespoons extra-virgin olive oil
1 tablespoon lemon juice
1/4 teaspoon garlic, minced
1/4 teaspoon Kosher salt
1/8 teaspoon cracked black pepper
1/4 teaspoon Thyme leaves


Place vegetables in a saucepan of boiling salted water, immediately drain and plunge into an ice bath to stop the cooking; drain well again and put into a bowl. Set aside.

Put oil, lemon juice, garlic, salt, pepper and thyme in a small bowl, whisk to blend.  Pour a small amount over the vegetables, toss lightly and serve chilled with the main course.

Wine recommendation: Sauvignon Blanc; Chardonnay; Pinot Noir

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