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
Ingredients
Salad
- 1 pound carrots peeled
- 1 cup water
- 1 tablespoon sugar
- 1/2 teaspoon salt
- 1 cup parsley minced
Dressing
- 1 cup olive or salad oil
- 6 tablespoons white wine vinegar
- 1/8 teaspoon dried thyme
- Black pepper to taste
- 1 teaspoon salt
Instructions
Salad
-
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.
Dressing
-
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.
Leave a Reply