Carrot Salad - {Insalata Di Carote}

Recipe Ingredients

1		Yellow bell pepper (large)
2 lbs	908g / 32oz	Carrots - peeled, and
		Cut into 3"-long matchstick pieces
1/4 cup	23g / 0.8oz	Minced shallots
1/4 cup	23g / 0.8oz	Minced fresh mint
1/4 cup	59ml	Extra-virgin olive oil - plus
2 tablespoons	30ml	Extra-virgin olive oil
3 tablespoons	45ml	Raspberry-Mint Vinegar - (see recipe)
		= (or other fruit-flavored vinegar)
1 1/2 teaspoons	7.5ml	Sugar
1		Red leaf or curly green lettuce - leaves separated,
		Washed, and dried

Recipe Instructions

Preheat the broiler. Place the pepper on the broiler pan and broil it, turning, until the skin is blackened all over. Place the pepper in a paper bag and let cool. When cool, peel, core, and seed the pepper and cut into thin strips. Place the pepper strips in a glass dish large enough to hold the carrots.

Bring a medium saucepan of water to a boil. Add the carrots and cook until just tender. Drain well and add to the peppers.

Add the shallots and mint, then add the olive oil, vinegar, and sugar and toss gently to coat the carrots and peppers with the dressing. Cover the dish and let marinate for several hours at room temperature, or overnight in the refrigerator (bring to room temperature before serving).

To serve, line a platter with the lettuce leaves. Arrange the carrot salad on top.

This recipe yields 8 to 10 servings.

Source:
Ciao Italia at http://www.ciaoitalia.com

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