Recipe: Julienne of Fresh Snow Peas and Carrots

JULIENNE of fresh SNOW PEAS AND CARROTS

a refreshing and colorful side dish
serve a small amount alongside the main entree
can be made ahead of time and refrigerated

Carrots, peeled
Fresh snow peas
Fresh lemon juice
Olive oil
Kosher salt
Freshly cracked black pepper

Bring a pan of salted water on the stove to boil. Cut the carrots across the same size as the snow peas, approximately 3-inches long. With a sharp knife, slice them thinly, then cut into julienne pieces. Julienne the snow peas also.

Place the julienne carrots and snow peas in the boiling water, remove from the heat and immediately plunge them into ice water. Drain well and toss with a small amount of lemon juice, olive oil, salt and pepper, and serve alongside the main entree.