If you have a food processor with a julienne blade, this recipe for Gold Coast Salad
Makes 4 servings.
From My Great Recipes – Salads and Their Dressings, Section 2, Card 47
Gold Coast Salad
- 1 pound carrots peeled
- 1 cup water
- 1 tablespoon sugar
- 1/2 teaspoon salt
- 1 cup parsley minced
- 1 cup olive or salad oil
- 6 tablespoons white wine vinegar
- 1/8 teaspoon dried thyme
- Black pepper to taste
- 1 teaspoon salt
Cut carrots into julienne strips using food processor with a julienne blade, or by the method described above.
Heat water in saucepan. Add sugar and salt.
Drop prepared carrots into boiling water. Cover and simmer 2 minutes. Drain. Transfer to salad bowl. Stir in parsley and set aside.
Whisk together oil, vinegar, thyme, pepper, and salt. Pour over carrots and parsley. Fold to blend well. Cover and refrigerate at least 2 hours.
Line salad bowl with lettuce leaves and serve.