James Carrier
Yield
Makes 6 servings

Although this dish dates back to Emily Bader's days in Berkeley in the 1970s, she still enjoys it. Miso is a pungent paste made from fermented soybeans. It is available in Asian markets and well-stocked supermarkets.

How to Make It

Step 1

In a 4- to 6-quart pan over high heat, bring about 2 quarts water to a boil. Add carrots and cook just until tender-crisp to bite, 3 to 4 minutes. Drain.

Step 2

Meanwhile, in a large bowl, mix olive oil, lemon juice, vinegar, sesame oil, miso, soy sauce, green onions, parsley, and tarragon. Add warm carrots and mix to coat. Serve, or cover and chill up to 1 day.

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