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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