This recipe can be prepared in 45 minutes or less.

　　

Ingredients

Serves 2

　　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

　　

Step 1

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.

　　

Step 2

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.