Yield: 4 to 6 servings

Carrots and dill are a winning combination, but you can substitute tarragon if you prefer. This salad makes a wonderful accompaniment for hot or cold poultry dishes.

5 to 6 medium-size carrots, thinly sliced or julienned

1/2 medium-size onion, peeled and finely chopped

1 teaspoon finely chopped fresh dill or 1 tablespoon chopped fresh tarragon

1/4 teaspoon freshly ground black pepper

1/2 teaspoon white sugar

3/4 teaspoon salt

2 tablespoons peanut or corn oil

1 tablespoon red or white vinegar

Blanch the carrots in boiling water to cover for about 30 seconds. Plunge them into ice water to stop the cooking. Drain well. In a large mixing bowl, combine the carrots with the remaining ingredients. Chill well before serving.