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
Transcribed cooking instructions as an idea can be observed far back into ancient history, in truth as far as the early Egyptians, and quite possibly further than that. In practice though, generally, these early cookbooks were just very simple hieroglyphic recipes for preparing food.
In fact, the most ancient recipe found, according to experts are some ancient tablets in 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 having made anyone who drank it feel blissful and exhilarated. Later on, in Roman times around 25BC a roman called Apicius wrote a number of scripts which described recipes prepared by wealthy Romans. In his scrolls, he tells us how the meals of wealthy Romans were divided into hors d`oeuvre, main meal and desserts, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. Aspicius also describes how the cooks of his times were skilled in the use of a wide range of spices and herbs, including many that are still in use today like thyme, mint and asafoetida. For the next few years, the powerful and rich houses tried to lay on the most exotic meals, and as a result cooks and their recipe collections became highly prized. Nevertheless, it wasn`t until the 19th century that cookery and cookery books really came of age. Mrs Isabella Beeton in the UK, and the equally famous Fannie Farmer in the US, devoted much of their lives to assembling, testing, and recording recipes to help cooks of their time. By the advent of the twentieth century, cook books are increasing in popularity mostly as a result of increased literacy, people having more free time and disposable income. |
We hope you enjoy this Confetti Salad recipe.
