Total Time
35mins
Prep 15 mins
Cook 20 mins

This recipe comes out of the Morccan Modern Cook Book. This salad is best served chilled.

Ingredients Nutrition

Directions

  1. Peel the carrots and cut in half lengthways. Using a small sharp knife or an apple corer, remove the core and discard. Slice the rest diagonally into 1/2 inch pieces. Cook in boiling salted water for about 10 minutes until just soft. Plunge into cold water to cool and stop cooking, Drain and dry.
  2. Combine the oil, vinegar, sugar, paprika, chiii powder, salt, and parsley in a glass bowl, and whisk until the mixture is the consistency of honey. Add the carrots and stir to glaze.
  3. Break up the lettuce onto a serving platter and spoon glazed carrot into the center.