Cooked Carrot Salad with Pine Nuts and Golden Raisins

Preparation

1. Step 1

   Peel and trim the carrots, and cut them into 3-inch lengths. Slice these lengthwise into wedges, all about 1/3 inch thick.

   Step 2

   Pour 3 1/2 cups water and the vinegar into a 3- or 4-quart saucepan, and set over high heat. Stir in the honey. When the water’s boiling, drop in the carrot wedges and cook, uncovered, at a good bubbling boil for 25 minutes, until cooked through but with some texture to the bite. Don’t let them get mushy.

   Step 3

   Meanwhile, toast the pine nuts in a dry skillet over medium heat, tossing them frequently until light gold; spill them onto a plate to cool.

   Step 4

   When the carrots are cooked, lift them out of the pan with a spider; let them cool and drain in a colander. Keep the carrot-cooking liquid at the boil, and drop in the raisins; poach for about 5 minutes, until plump, then lift them out and let them cool and drain.

   Step 5

   Boil the vinegar liquid vigorously now to reduce quickly—it will take 5 minutes or more—until only 1/4 cup or so of thick syrup remains in the pan. Lower the heat as the liquid level nears the

   Step 6

   Put the carrots in a mixing bowl, and toss with 2 tablespoons of the syrup and several pinches of salt. Let them marinate briefly. Before serving, toss the carrots with a tablespoon of olive oil, the pine nuts, the raisins, and the shredded mint leaves. Taste, and season with more salt if needed; if you want more dressing, add more oil or any remaining syrup. Arrange on a serving platter, or portion on salad plates.

2. Good as . . .

   Step 7

   An appetizer, or as part of an antipasto

   Step 8

   A fine alternative to greens as a salad course

   Step 9

   A side dish to grilled fowl or fish