Carrot Salad Recipe

From Dorothy McNett's Recipe Book.

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See Also: Dressings and Dips · Salads

Carrot Salad

From Dorothy McNett's recipes at A salad dressing or dip, use this colorful dressing with fresh greens of all kinds, drizzled over sliced fresh mozzarella cheese, etc. It is bright orange in color and so very tasty! Use it hot over cooked sweet potatoes or yams, as well as cabbage slaw or grated fresh zucchini. For green salads, allow to cool and then pour it over.

1 egg
1/2 cup carrot juice
1/2 cup raw sugar
1/2 teaspoon sea salt
1/4 cup extra virgin olive oil
1/4 cup white vinegar, or sherry wine vinegar
a few grindings of white peppercorns

fresh local salad greens of choice
fresh mozzarella, sliced
a few pinches of black lava salt

In glass or ceramic batter bowl, whisk the egg well, and then whisk in the juice, sugar, salt, olive oil, vinegar and pepper. Cook in microwave 1 minute. Whisk well. Cook another 2 minutes, whisk well. Mixture should be thickened slightly, but still runny and smooth. Allow to cool. In beautiful salad bowl place your choices of fresh lettuce and greens. Toss in the dressing. Garnish with slices of mozzarella and sprinkle with just a bit of black sea salt, if desired.

Recipe created 2009-09-07.

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