Carrot Salad is a traditional British recipe for a classic salad of lightly-cooked carrots in a red wine vinaigrette dressing with lemon juice, garlic, paprika and parsley that's often served at Easter time. The full recipe is presented here and I hope you enjoy this classic British version of: Carrot Salad.
Go to the printable version of the recipe
1 tbsp Olive Oil
1/2 tbsp Red Wine Vinegar
Juice of 1 Lemon
1 garlic clove, finely chopped
Pinch of black pepper
Pinch of Paprika
1/2 tsp sea salt
1 tbsp finely-chopped fresh parsley
Meanwhile, mix the olive oil, vinegar, lemon juice, garlic, pepper, and paprika together in a clean saucepan. Add the carrot segments and the salt and cook gently on a very low heat for about 5 minutes, turning all the while, until all the flavours are all impregnated into the carrots. Remove, pile into a dish, and sprinkle with the parsley. Leave to cool before serving.
For more Easter recipes and a little about the history of Easter go to my Easter information and Easter Recipes page.
Go to the printable version of the recipe
Carrot Salad Recipe
Ingredients:
650g (1 1/2 lbs) Carrots1 tbsp Olive Oil
1/2 tbsp Red Wine Vinegar
Juice of 1 Lemon
1 garlic clove, finely chopped
Pinch of black pepper
Pinch of Paprika
1/2 tsp sea salt
1 tbsp finely-chopped fresh parsley
Method:
Cut the carrots lengthways into four quartered sections. If they're very long, cut across so that you get eight pieces from each carrot. Put the carrots into lightly salted boiling water and cook for about 5 minutes, until they're starting to become tender but are still crisp. Drain the carrots.Meanwhile, mix the olive oil, vinegar, lemon juice, garlic, pepper, and paprika together in a clean saucepan. Add the carrot segments and the salt and cook gently on a very low heat for about 5 minutes, turning all the while, until all the flavours are all impregnated into the carrots. Remove, pile into a dish, and sprinkle with the parsley. Leave to cool before serving.
Printable version of the Recipe
british, salad, carrots, vegetarian, easter
Salad
Britain
Carrot Salad
https://fabulousfusionfood.blogspot.com/2019/04/carrot-salad-recipe.html
Carrot Salad. This is a classic British recipe for a fusion twist for a salad of carrot pieces in a lemon juice, olive oil and red wine dressing with garlic, parsley and paprika that makes and excellent Easter accompaniment.
https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhTXsaviA7Cd66kNRBRApokKsRliWAlXJOuyQksi-Sz_Pnh5tPHJPf1ldxzwypzoJMSo9ZSm-USSAFsIkS-sdbiiov1jx5Cq5W-TqZjlDsizhM8WdA6H4LSCz5Vki1-IV3sOr4YPfeEZLU/s1600/carrot-salad.png
2019-04-17
Yield: 6
Carrot Salad
Carrot Salad. This is a classic British recipe for a fusion twist for a salad of carrot pieces in a lemon juice, olive oil and red wine dressing with garlic, parsley and paprika that makes and excellent Easter accompaniment.
prep time: 10 mins
cook time: 15 mins
total time: 25 mins
Ingredients:
- 650g (1 1/2 lbs) Carrots
- 1 tbsp Olive Oil
- 1/2 tbsp Red Wine Vinegar
- Juice of 1 Lemon
- 1 garlic clove, finely chopped
- Pinch of black pepper
- Pinch of Paprika
- 1/2 tsp sea salt
- 1 tbsp finely-chopped fresh parsley
Method:
- Cut the carrots lengthways into four quartered sections. If they're very long, cut across so that you get eight pieces from each carrot. Put the carrots into lightly salted boiling water and cook for about 5 minutes, until they're starting to become tender but are still crisp. Drain the carrots.
- Meanwhile, mix the olive oil, vinegar, lemon juice, garlic, pepper, and paprika together in a clean saucepan. Add the carrot segments and the salt and cook gently on a very low heat for about 5 minutes, turning all the while, until all the flavours are all impregnated into the carrots. Remove, pile into a dish, and sprinkle with the parsley. Leave to cool before serving.
© Dyfed Lloyd Evans
For more Easter recipes and a little about the history of Easter go to my Easter information and Easter Recipes page.
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