Surprise Raw Carrots
By: Taylor Davies
Published: Saturday, December 5, 2009 - 2:09am

Ingredients




1/2 horseradish root
juice of 1 lemon, strained
1 tablespoon white wine vinegar
1 teaspoon Dijon mustard
pinch of sugar
2 tablespoons olive oil
14 ounces carrots, cut into thin batons
salt and pepper

Preparation

1 Scrape the horseradish root under cold running water, chop finely and place in a bowl. 2 Stir in the lemon juice, vinegar, mustard, sugar and olive oil and season with salt and pepper. 3 Beat the mixture until thoroughly combined and creamy. Put the carrots in a salad bowl, spoon the horseradish sauce over them and mix well. Let stand for 10 minutes, then serve.

About


From The Silver Spoon cookbook.