My Uncle Tom (actually my mom's brother-in-law, not a racial slur) makes these carrots and they make for a lovely side dish. The best part is that you can make them the night before!
Ingredients
1/2 tsp. salt
1 tbsp. sugar
6 tbsp. vegetable oil
2 tbsp. tarragon vinegar
1/4 tsp. mustard
2 tbsp. fresh chives
dash thyme
1 clove garlic, minced
the juice of one lemon
1 lb. carrots, peeled & julienned
Directions
Mix dressing and set aside. Boil carrots for five minutes. They should feel firm to the fork, but should pierce. Run under cold water immediately. Pour mixed dressing over carrots, tossing occasionally. Serve at room temperature. Serves 4.
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