1/4 c fresh lemon juice
1 tsp salt
1 tsp sugar
pinch white pepper (black will do)
1 tsp Dijon mustard
3/4 c peanut or canola oil
5 c shredded carrots
3/4 c seedless raisins
In a bowl combine the lemon juice, salt, sugar and pepper and stir until salt and sugar are dissolved; stir in the mustard. Whisk in the oil slowly until mixture is thick and emulsified.
Combine carrots and raisins in a large bowl. Drizzle with half the vinaigrette and toss to coat thoroughly. Cover salad tightly and refrigerate for at least two hours. Toss again just before serving.
Serves 6.
Prep Tips: Not your usual carrot salad! This is one time when bottled lemon juice just won’t do the trick – you’ll miss the bright, true lemon flavor. Cover remaining vinaigrette and refrigerate for another time – it is wonderful on steamed vegetables.
Adapted from Perfect Vinaigrettes, Linda Dannenberg, 2001.