pickled-carrot-and-romaine-salad-15831.json

{
    "directions": [
        "With a sharp knife diagonally cut carrots into scant 1/8-inch-thick slices and cut slices lengthwise into julienne strips. In a bowl stir together water, vinegar, sugar, and salt until sugar is dissolved. Add carrot and marinate 5 minutes.",
        "Drain carrot in a sieve, discarding marinade. Cut romaine crosswise into 1/4-inch-wide strips and in a bowl toss with carrot, oil, celery seeds, and salt and pepper to taste."
    ],
    "ingredients": [
        "3/4 pound carrots",
        "1/4 cup water",
        "3 tablespoons tarragon vinegar or white-wine vinegar",
        "3 tablespoons sugar",
        "1 teaspoon salt",
        "4 large romaine leaves",
        "1 teaspoon olive oil",
        "1/4 teaspoon celery seeds"
    ],
    "language": "en-US",
    "source": "www.epicurious.com",
    "tags": [
        "Salad",
        "Leafy Green",
        "Vegetable",
        "Side",
        "No-Cook",
        "Vegetarian",
        "Quick & Easy",
        "Vinegar",
        "Carrot",
        "Lettuce",
        "Gourmet",
        "Vegan",
        "Pescatarian",
        "Dairy Free",
        "Wheat/Gluten-Free",
        "Peanut Free",
        "Tree Nut Free",
        "Soy Free",
        "Kosher"
    ],
    "title": "Pickled Carrot and Romaine Salad",
    "url": "http://www.epicurious.com/recipes/food/views/pickled-carrot-and-romaine-salad-15831"
}