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.
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Ingredients:
650g 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 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.
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