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Baby Carrot and Almond Salad - - Insalata Di Carote Mignon e Mandorle

By Kyle Phillips, About.com

Baby Carrot and Almond Salad, or Insalata Di Carote Mignon e Mandorle: This is a fairly elaborate salad that will work nicely as a starter.

Prep Time: 20 minutes

Cook Time: 20 minutes

Ingredients:

  • 1 pound frozen baby carrots (you can also use fresh ones, peeling them)
  • 1 tablespoon slivered almonds
  • A small heart of red radicchio
  • A tablespoon of butter
  • A white celery heart
  • The heart of a fennel bulb
  • 1 yolk
  • A dash of cider vinegar
  • Olive oil
  • Salt and pepper to taste

Preparation:

Steam the carrots, draining them while they're still crunchy, then sauté them with the butter until they're lightly browned.

Meanwhile, prepare a fairly runny mayonnaise by whipping the yolk with a pinch each of salt and pepper, a dash of vinegar, and a the olive oil, added a few drops at a time (see instructions if need be). Should the mayonnaise become too thick, dilute it with a few more drops of vinegar or lemon juice.

Finely slice the radicchio, fennel, and celery and combine them in a salad bowl with the carrots, which should be drained. Pour the sauce over the greens, and serve, sprinkled with the almond slivers.

Note: you can, should you prefer, use a pound of cauliflower florets instead of baby carrots. Also, do not try this recipe if a thunder storm is building, because the mayonnaise will curdle.
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