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
Experts have proved the existence of recipes back into history, certainly as far into history as the ancient Egyptians, and maybe further still. Interesting though that is, generally, these ancient cook books were just basic hieroglyphic or cunieform instructions for preparing meals.
Fascinatingly, the oldest recipe found, according to Professor Solomon Katz, is a series of tablets in the Sumerian language 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 having made anyone who drank it feel exhilarated. As we move into The time of the roman empire 25BC a man called Apicius compiled a few documents describing recipes cooked by the Romans. In his scrolls, he tells us how the meals of wealthy Romans were split into starters, main meal and afters, a style of dining still practiced today. Additionally, he recounts how the Romans made use of many different herbs and spices, including a few that will be familiar to modern chefs such as basil, fennel and parsley. Over the following few hundred years, the wealthy families of the West competed with each other to lay on the most exotic banquets, and as a result the best cooks and their recipes were highly sought after. However, it was during the 19th century the formal cooking and recipe collections reached a high level of popularity. Mrs Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the US, dedicated the best years of their lives to collating, verifying, and publishing popular recipes of the day. By the arrival of the 20th century, cooking books were in high demand, mostly due to increased literacy, people having more leisure time and being a little richer. |
We hope you enjoy this Apricot Carrot Salad With Grapefruit Mint recipe.
