A Simple Carrot Salad

Jane Grigson spends most of her book cooking the vegetables she writes about which I think may be a symptom of the era of her writing and possibly the quality of the vegetables available to her in England at the time. I have managed to find a few salads and was particularly struck with the simplicity of this particular one so I thought I would share it with you.
Happy Reading and Happy Eating,
Leah

Sharing The Food We Love

Carrot, Almond and Sultana SaladJane Grigson spends most of her Vegetable Book cooking the various bounty on offer.  Occasionally though you encounter a beautiful salad snuck in the long list of recipes.  This is the perfect example of something simple and effective in its creation. In fact there is no recipe as such, just a suggestion of a way to serve carrots in a salad.  Trusting the cook to follow their instincts, divine.

Simply combine 2 cups grated carrots with 1/2 cup raisins and 1/2 cup toasted flaked or slivered almonds.  Dress with fresh lemon juice and olive oil.

Simple, fresh, elegant and a great change from the standard BBQ salads that you see around at this time of the year. Besides being a wonderful texture and flavour combination it also adds great colour to your table.  Serve with BBQ pork or lamb, or even perhaps a cold roasted chicken.

Jane Grigson’s Vegetable Book…

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