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Baby Carrots with Orange Vinaigrette




Source of Recipe


cuisine at home


List of Ingredients




For the Vinaigrette, Blend:
1/4 cup orange marmalade
1/4 cup light olive oil
2 T. fresh lemon juice
2 T. fresh ginger, minced
2 T. rice vinegar
Salt to taste

Steam:
1 pound baby carrots, trimmed and peeled

Serve Carrots with:
Orange Vinaigrette
Romaine lettuce leaves
Strips of orange zest




Recipe



1 For the vinaigrette, blend the marmalade, olive oil, lemon juice, ginger, rice vinegar, and salt in a blender at high speed until thick and creamy; set aside.

2 To prepare the carrots, trim off all but 1" of tops, then peel; cut off any long root ends. Steam carrots for 3 – 4 minutes, or until done to your liking.

3 Test carrots (and all vegetables) for doneness by piercing them with a paring knife, or tasting some. They should not be overly crunchy or too soft.

Final plating: Cut hard, crunchy cores from leaves of romaine and arrange on serving plates. Place carrots on top, drizzle with vinaigrette, and sprinkle with strips of orange zest.