Serves 6
2 pounds young, tender carrots, peeled and cut into pieces 2 inches long by 1/4-inch thick
1/4 cup olive oil
3 Tablespoons lemon juice
2 Tablespoons chopped parsley
2 Tablespoons chopped basil
1/2 teaspoon salt
Freshly ground pepper
Steam carrots until tender but firm, about 10-15 minutes. Place in a mixing bowl. Combine remaining ingredients and pour over carrots while they are still hot. Toss to mix and chill before serving.