Pickled Carrot and Romaine Salad

• 3/4 pound carrots
• 1/4 cup water
• 3 tablespoons tarragon vinegar or white-wine vinegar
• 3 tablespoons sugar
• 1 teaspoon salt
• 4 large romaine leaves
• 1 teaspoon olive oil
• 1/4 teaspoon celery seeds

1. With a sharp knife diagonally cut carrots into scant 1/8-inch-thick slices and cut slices lengthwise into julienne strips.
2. In a bowl stir together water, vinegar, sugar, and salt until sugar is dissolved.
3. Add carrot and marinate 5 minutes.
4. Drain carrot in a sieve, discarding marinade.
5. Cut romaine crosswise into 1/4-inch-wide strips and in a bowl toss with carrot, oil, celery seeds, and salt and pepper to taste.

carrots, water, tarragon vinegar, sugar, salt, romaine leaves, olive oil, celery seeds

Taken from www.epicurious.com/recipes/food/views/pickled-carrot-and-romaine-salad-15831 (may not work)