Carrots with Dill Dressing Recipe

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Carrots and dill are a winning combination, but you can substitute tarragon if you prefer. This salad makes a wonderful accompaniment for hot or cold poultry dishes.

Yield: 4 to 6 servings

• 5 to 6 medium-size carrots, thinly sliced or julienned
• 1/2 medium-size onion, peeled and finely chopped
• 1 teaspoon finely chopped fresh dill or 1 tablespoon chopped fresh tarragon
• 1/4 teaspoon freshly ground black pepper
• 1/2 teaspoon white sugar
• 3/4 teaspoon salt
• 2 tablespoons peanut or corn oil
• 1 tablespoon red or white vinegar

Blanch the carrots in boiling water to cover for about 30 seconds. Plunge them into ice water to stop the cooking. Drain well. In a large mixing bowl, combine the carrots with the remaining ingredients. Chill well before serving.