Source: National Pork Board

Carrots tossed with a nutmeg vinaigrette.

Servings

4 Carrots, fresh, large, 7 1/4" - 8 1/2" long , pared
1 quart cold water
1 tbsp olive oil
2 tbsp white wine vinegar
0.5 tsp black pepper , cracked
0.12 tsp ground nutmeg
1 pinch salt , to taste

1 Cut carrots into julienne pieces.
2 Boil carrots in 1 quart water about 2 minutes, until crisp-tender.
3 Toss carrot sticks gently with oil, vinegar, pepper, nutmeg and salt.
4 Cover and refrigerate overnight, if desired.
5 Serve cool or at room temperature.

To julienne, cut into thin strips, almost the size of kitchen matchsticks. It may be best to cut a thin slice from one side of the carrot to not roll on the work surface when cutting. Because the carrots are cut so small, cooking doesn't take much time. Fix the day before so that the flavors have time to blend.