Sallets for fish daies. Another.
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This carrot and shrimp salad is refreshing on a very hot day. I added my own level to it, so take the time to check out the original recipe on Gode Cookery!
I've included my additions at the bottom of the recipe, in the notes. |
Ingredients:
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You can peel and mince carrots yourself, or use pre-shredded or matchstick carrots from the store (my preference). Prepare, and then set aside. Drain the shrimp and place in a second container. If you have larger shrimp, you can dice them.
Combine the oil, vinegar, salt, and pepper, and whisk together until they are emulsified. Add the oil and vinegar mixture to both the carrots and the shrimp, just enough to coat them. Mix each separately, by hand, so that the mixture coats everything equally.
For a fancy setting, use a cookie cutter or gelatin mold to make a layer of carrots, and then on top of it a layer of shrimp. Create one for each person. For "family service" where people help themselves, simply press the carrots into the bottom of a large bowl, and add the shrimp on top.
Keep covered, and chill until you're ready to serve this. To serve at an event, place the sallet in a copper or ceramic bowl, and put it on top of a larger bowl full of ice.
Notes:
When I made this for the Brotherhood of the Arrow and Sword, I added two extra layers. From bottom to top, I had a layer of shredded carrots, a layer of shrimp, a layer of cucumber, and a layer of green onions. I mixed each layer with the oil and vinegar dressing, separately, and then added them to the serving bowl.
I have found that using infused vinegar and oil with this works very well. I used a lemon infused olive oil, which gave it a very nice, summery lift. My balsamic vinegar was a white one, very light and tasty.
Combine the oil, vinegar, salt, and pepper, and whisk together until they are emulsified. Add the oil and vinegar mixture to both the carrots and the shrimp, just enough to coat them. Mix each separately, by hand, so that the mixture coats everything equally.
For a fancy setting, use a cookie cutter or gelatin mold to make a layer of carrots, and then on top of it a layer of shrimp. Create one for each person. For "family service" where people help themselves, simply press the carrots into the bottom of a large bowl, and add the shrimp on top.
Keep covered, and chill until you're ready to serve this. To serve at an event, place the sallet in a copper or ceramic bowl, and put it on top of a larger bowl full of ice.
Notes:
When I made this for the Brotherhood of the Arrow and Sword, I added two extra layers. From bottom to top, I had a layer of shredded carrots, a layer of shrimp, a layer of cucumber, and a layer of green onions. I mixed each layer with the oil and vinegar dressing, separately, and then added them to the serving bowl.
I have found that using infused vinegar and oil with this works very well. I used a lemon infused olive oil, which gave it a very nice, summery lift. My balsamic vinegar was a white one, very light and tasty.
