Ingredients:
1½ pounds carrots, cut into 1/8-inch thick rounds
1/3 cup raspberry vinegar
½+ cup olive oil
Freshly ground black pepper to taste
Directions:
1. Bring a pot of salted water to a boil and drop in the carrots, cooking them until nearly tender, about 6 minutes. They should retain a crunch.
2. Drain the carrots, drop them into a bowl and sprinkle them with the raspberry vinegar, you must do this while they are hot. Add enough olive oil to cover the carrots and toss well. Refrigerate at least overnight, although the carrots will keep and even improve for several days.
3. To serve, bring carrots to room temperature and lift them from the bowl with a slotted spoon, it is not necessary to drain them completely; some vinegar and oil should coat the carrots. Season generously with freshly ground black pepper to taste.
Serves 6