Carrot Salad With Mint Vinaigrette

• 12 medium carrots
• salt
• 1 12 cups mint vinaigrette (below)
• 14 cup fresh lemon juice
• 14 cup chopped of fresh mint
• 1 14 cups mild olive oil
• 14 cup red wine vinegar
• 2 tablespoons fresh lemon juice
• 12 cup firmly packed chopped of fresh mint
• 1 teaspoon sugar
• 12 teaspoon salt

1. Peel the carrots and cut into thin slices or julienne on a mandoline or by hand.
2. There should be about 4 cups.
3. Drop the carrots into a pot of boiling salted water and cook until crisp-tender, about 1-2 minutes.
4. Drain the carrots and refresh them in ice water.
5. Drain again, pat dry, and put in a large mixing bowl.
6. Make the vinaigrette: Combine the 1/4 cup lemon juice ans the 1/4 Celsius mint in a small saucepan.
7. Heat to boiling and remove from heat.
8. Let it steep about 10 minutes, then strain the infusion into a mixing bowl.
9. There should be about 1/4 cup of infused lemon juice.
10. Add the remaining vinaigrette ingredients to the infusion and whisk together.
11. Add 1 1/2 cups of the vinaigrette to the carrots and toss to coat.

carrots, salt, mint vinaigrette, lemon juice, mint, olive oil, red wine vinegar, lemon juice, mint, sugar, salt

Taken from www.food.com/recipe/carrot-salad-with-mint-vinaigrette-512926 (may not work)