From Lunds and Byerly’s Real Food, Fall 2010
2 tbsp extra virgin olive oil
1 tbsp red wine vinegar
½ tsp Dijon mustard
1 pound carrots, peeled and cut into sticks about 1/4 –inch thick and 2-3 inches long
1 tsp minced garlic
2 tbsp finely chopped kalamata olives
2 tbsp chopped fresh mint
2 tbsp coarsely chopped toasted almonds (optional)
In a small bowl combine 2 tsp olive oil, red wine vinegar, mustard, and a pinch of salt. Whisk until emulsified.
In a large nonstick 12-inch skillet, heat the remaining olive oil over medium heat. When the oil is hot, add the carrots and ½ tsp salt and toss well. Turn up the heat to medium high and cook, stirring and tossing occasionally with tongs, until the carrots have lost their stiffness and are all nicely browned on at least one side, 10-12 minutes. If they’re browning too quickly, turn heat down to medium. Add the garlic, stir, and cook until fragrant and well combined, about 30 seconds. Remove the pan from heat and carefully add the vinegar mixture (it will sputter), stirring immediately to distribute well. Add the olives and stir gently until well combined. Add half of the mint and stir again. Transfer to a serving platter and serve garnished with the remaining mint and almonds, if desired.