Review of last recipe - It was delicious, and I only used half the amount of the lobster and shrimp, and there was plenty of seafood.



TODAY'S RECIPE - CARROTS AND ZUCCHINI VINAIGRETTE
From The Boston Globe dated December 14, 1983, which surprised me because it looks more like a summer type recipe.

Serves 6

2 lbs. baby carrots, trimmed and peeled
1 medium-sized (about 1 lb.) zucchini
2 tbsp tarragon vinegar
1/2 tsp dijon mustard
1/4 tsp salt
freshly ground pepper
1 tsp dried tarragon
1/4 cup olive oil

Fill a 2-qt saucepan with water, and bring to a boil. Add the carrots and cook until barely tender; about 5-10 minutes, depending on their size. Refresh under cold water to stop their cooking. Place on paper towels to dry.

Cut the zucchini crosswise into three equal segments. Cut each segment lengthwise into quarter, then eighths (they will be wedged shaped). Bring the same saucepan filled with water to a boil and drop the zucchini in. Allow the water to boil again and cook the zucchini for 1 minute (no longer). Drain and refresh. Place on paper towels and pat dry.

In a small jar, place the vinegar, mustard, sugar, salt and pepper and stir until they are dissolved. Add the tarragon and olive oil. Cover securely and shake for a few seconds until the ingredients are well blended.

If preparing the carrots and zucchini well in advance, line a colander with paper towels and place the veggies in it, and cover with more paper towels. Refrigerate until 1 hour before final preparation. Reserve vinaigrette in a cool spot, tightly covered.

Place carrots and zucchini in shallow bowl. Shake vinaigrette vigorously, then pour over the veggies. Toss gently until all are well coated.