Carrot Salad

Ingredients

• very tender, rich-colored carrots
• the juice of a large, fresh lemon
• a wineglassful of olive oil
• an onion cut in exceedingly thin slices
• small bunches of any fresh, green salad-leaves

Method

1. 1

   Boil carrots until tender, slice thin, and place in a salad bowl.

2. 2

   Sprinkle with sugar, add lemon juice and olive oil.

3. 3

   Garnish with onion and salad leaves.

As published

This recipe was extracted from The hearthstone; or, Life at home (1883) by Laura C. Holloway, page 303. The excerpt below is the record exactly as published.

Carrot Salad. — Select very tender, rich-colored carrots, and scrape and boil them in fast-boiling water till tender; cut into very thin slices, put them into a glass salad-bowl, and sprinkle with sifted loaf-sugar; add the juice of a large, fresh lemon, and a wineglassful of olive oil. By way of garnish, place round the margin of the dish an onion cut in exceedingly thin slices, and small bunches of any fresh, green salad- leave

Cook this with the app: pantry check, scaling, and the assistant.