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

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Instructions

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.
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.