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    Easter: Warm Carrot Salad with Caraway Dressing

    Source of Recipe

    Gourmet Magazine

    List of Ingredients

    1 pound baby carrots, trimmed and peeled
    1 teaspoon toasted caraway seeds
    2 tablespoons white wine vinegar
    2 tablespoons extra virgin olive oil
    Freshly ground black pepper to taste

    Recipe

    Arrange carrots in a steamer and steam over boiling water, covered, until tender, 8 to 10 minutes.
    While carrots are steaming, in a bowl, whisk together caraway seeds, vinegar, oil, pepper, and salt to taste until dressing is emulsified. Add hot carrots and toss to combine

 

 

 


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