Maria's Best Carrot Salad

Peel carrots and cut them into rectangular sticks, about 2 inches in length. Place carrots in a medium pot of water, and bring water to a boil. Add a pinch of salt and boil the carrots for a few minutes, about 3 to 4 minutes, until the carrot is tender to the bite. Do not overcook the carrots, they should be crisp and tender.

Drain, and quickly blanch them in ice-cold water for a few seconds to stop the cooking. Place the carrots into a colander and allow them to drain well.

Place them into your salad bowl or platter, drizzle with olive oil, and white balsamic vinegar, and add fresh minced garlic and salt and pepper to taste. Gently toss the carrots, until well combined. Cover and set the salad aside at room temperature to marinate, at least one hour before serving.

Before serving them, I always recommend tasting the carrots once more, they may need a little extra olive oil and vinegar since the carrots will absorb some of the vinaigrette while it sits and marinates.

Best served cool or at room temperature.

Serves 6