To-days Recipe CARROT SALAD
Here are two salads, one from Italy the other from America. Boil half a dozen large carrots in water till they are tender. Drain them and let them get cold, put them into a salad bowl with a couple of bay leaves and some chopped onion and celery, and dress with a little white wine vinegar. This is the American one. Arrange thin slices of cold cooked carrot on lettuce leaves and pipe a rosette of cream cheese in the middle. Sprinkle with plenty of finely grated raw carrot and serve with a dressing of two parts olive oil to one of vinegar, seasoned with and pepper
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https://paperspast.natlib.govt.nz/newspapers/DOM19350128.2.26.3
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Dominion, Volume 28, Issue 105, 28 January 1935, Page 5
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111To-days Recipe CARROT SALAD Dominion, Volume 28, Issue 105, 28 January 1935, Page 5
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