Ingredients
3 tbsp lemon juice
2 tbsp cider
1/2 tsp salt
3 granny smith apples
2 cup carrots, finely shredded
1 sweet red pepper, fine chop
1 tbsp scallion greens, minced
1 sugar, to taste (opt)
Directions
Combine lemon juice, cider and salt in a non-reactive bowl.Peel an
apple and grate it into the bowl,using the graters large holes so you
get shreds rather than pulp.Discard core.Stir to coat shreds with the
dressing so they don't brown,then repeat with the remaining apples..
Toss the carrots,red pepper and chives.The salad tends to clump,so a
large fork works better than a spoon.Let it sit for 10 minutes or so
to develop flavor,then add sugar to taste.The amount needed will not
be constant,since carrots and apples both vary greatly in
sweetness.Makes 6 to 8 servings..
Servings: 6 servings
Confetti Salad Recipe brought to you by Recipe Ideas
Categories: Salad
The History of Recipes
Recipes as an idea can be tracked way back into antiquity, certainly as far into history as early Egypt, and maybe further still. Interesting though that maybe, mostly, these old cook books were just basic hieroglyphic or cunieform instructions for preparing meals.
The truth of the matter is, the oldest recipe discovered, according to historians is a collection of clay tablets in Sumerian which show the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making people feel `exhilarated, wonderful and blissful`. As we move into The time of the romans around 25BC a man called Apicius created some scripts detailing recipes prepared by his fellow Romans. In his scrolls, he tells us how the roman meals were split into appetizers, entrees and desserts, a style of dining still practiced today. Aspicius also describes how the cooks of Roman times were skilled in the use of many spices, including a few you will know like thyme, fennel and dill. As we move on, we have a couple of recipe books dating from the 1300s : one book entitled `Forme of Cury`, and another named `Curye on Inglish`. Don`t be fooled by the titles though, these two books are nothing to do with the indian curry that is popular today, but instead recipes for the types of meals prepared by the cooks of the upper classes of that period. Later, in the fifteenth century, knights returning from the crusades brought back a variety of spices and herbs from the holy land, including spices such as parsley, basil and rosemary. The introduction of these new foods and spices led to a surge in recipe books, many of which are now in private collections. The revolution that is television brings us TV cooks and the accompanying recipe books. Which pretty much brings us to the present day and the internet revolution, allowing everybody to access thousands of recipes like the ones you can find on this web site. |
We hope you enjoy this Confetti Salad recipe.
