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

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Carrots and snow peas are julienned and tossed with a refreshing vinaigrette of olive oil, fresh lemon juice, garlic and Thyme leaves then chilled before serving.
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side dishes

Julienne snow pea and carrots
recipe, photograph and presentation all created by 
Peggy Bucholz for www.finedinings.com  

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Recipe Type: 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
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

Instructions:

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 olive oil, lemon juice, garlic, salt, pepper and thyme in a small bowl, whisk to blend. Pour a small amount over the vegetables, toss lightly. Place in the refrigerator for a short time and then serve chilled with the main course.

wine Wine recommendation: Sauvignon Blanc; Chardonnay; Pinot Noir

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 created by Peggy Bucholz, Fine Dining Gourmet Recipes
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