Carrot Salad is a traditional Elizabethan recipe for a herbed salad of cooked baby carrots. The full recipe is presented here and I hope you enjoy this classic Elizabethan version of Carrot Salad.
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Original Recipe
A Sallat of Carrots (Directions for Health)
Carrets boyled and eaten with vinegar, Oyle, and Pepper serve for a special good salad to stirre up appetite, and to purifie blood.
Modern Redaction
Ingredients:
450g baby carrots
700ml water
½ tsp salt
¼ tsp chervil
¼ tsp white pepper
large bunch of flat-leaf parsley
120ml white wine vinegar
4 tbsp good-quality cold-pressed extra virgin olive oil
Method:
Clean the carrots by scrubbing with a brush and cut off their green tops. Put the water in a saucepan and add salt. Bring to the boil and add roughly-chopped chervil as well as the baby carrots. Cover the pot, reduce to a simmer and cook for about ten minutes or until the carrots are just tender.
In a large bowl mix the vinegar, oil and pepper. Once the carrots are cooked, drain and toss them in the dressing to coat them thoroughly. Cover the bowl and marinade for at least an hour.
Finally, was the parsley, snip off the stems. use the leaves to make a rosette arrangement in the centre of a large plate. Arrange the carrots around the leaves (so the wide part just overlap the parsley). Pour a little of the dressing on top and serve.
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