Apricot-Carrot Salad With Grapefruit Mint Recipe


Ingredients

2 tbsp lime juice
2 tbsp red wine vinegar
2 tsp ground cumin
1 tsp sugar
1 salt & white pepper to taste
1/3 cup peanut oil
1 tbsp grated ginger
2 small cloves garlic, minced
2 tbsp grapefruit mint, chopped
1 lb carrots
1/2 cup dried apricots, slivered
4 large romaine lettuce leaves


Directions

Make the dressing: In a small mixing bowl add 2 tablespoons lime
juice to red wine vinegar. Add ground cumin, sugar, salt and white
pepper to taste. With a whisk, stir in the peanut oil to form an
emulsion, then blend in ginger, garlic and mint. Allow the mixture to
sit for one-half hour before using for the flavors to blend.

Peel carrots, then shred with a grater or the appropriate attachment
in a food processor. Place carrots in a large mixing bowl and add
apricots. Add dressing, tossing salad until well coated. Spon salad
onto large chilled romaine lettuce leaves, and serve.

Source: Shepherd's Garden Seeds pamphlet.


Servings: 4 servings

 

 

Apricot-Carrot Salad With Grapefruit Mint Recipe brought to you by Recipe Ideas


Categories: Fruit; Salad; Vegetable


The History of Recipes

Historians have traced the existance of recipes way back into the distant past, in fact as far back into history as ancient Egypt, and possibly even further. Interesting though that maybe, these, old cook books were just very simple pictorial, hieroglyphic or cunieform recipes for preparing food.

Fascinatingly, the most ancient recipe found, according to academics are a few ancient tablets in ancient Sumerian which describe the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making anyone who drank it feel wonderful.

During Roman times around 25BC a man called Apicius assembled a few documents showing how to cook the recipes enjoyed by his fellow Romans. In his works, Apicius tells us how the roman meals were separated into hors d`oeuvre, entrees and desserts, a style of dining still practiced today. This early Roman chef recounts how the Romans used a wide range of spices, including many that are still in use today like bay, rue and asafoetida.

As our culinary historical trip moves on a few more years there are some books which appeared in the 1300s : a cookery book published under the title `Forme of Cury`, and another entitled `Curye on Inglish`. Although the titles sound familiar, these are nothing to do with the indian curry that is popular today, but rather accounts of the types of meals enjoyed by the rich and powerful of the period.

In the fifteenth century, the Crusaders brought back a variety of foods and herbs from the Middle-East, such as coriander, parsley, basil and rosemary. The introduction of these new herbs and spices prompted a surge in recipe books, many of which still exist in private cookery archives.

Like it or not, the introduction of television brought us TV chefs and the recipe books that accompanied them.

Which pretty much brings us to the present day and the internet revolution, permitting everyone to access thousands of recipes just like those on this recipe site.

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We hope you enjoy this Apricot Carrot Salad With Grapefruit Mint recipe.

 


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