Marinated Carrot Salad

Name: Marinated Carrot Salad
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: Serves to serve 6
Ingredients: 1 clove garlic; ¼ pint water; ¼ pint white wine; ¼ pint wine vinegar; 1 teaspoon salt; 1 teaspoon sugar; 1 sprig parsley; 1 sprig thyme; 1 bay leaf; pinch Cayenne pepper; ¼ pint olive oil; 1½ lb young carrots; 2 teaspoons French or Dijon Mustard

Ready in 30 mins + waiting

Recipe by Graham

Marinated Carrot Salad takes a few minutes to prepare and needs to stand overnight but is perfect if you want something a bit different to add to your salads. You can make a full portion for six people even if you are unlikely to eat it all at once, since it will keep for two or three days if covered and kept in a fridge.

Preparation Time

15 Minutes + waiting

Cooking Time

15 Minutes

Ingredients for Marinated Carrot Salad

If you are not familiar with any ingredients, please check our International Cooking Terms page.

Currently displaying quantities in US Imperial Measurements

To serve 6:

FOR THE MARINADE
1 clove garlic
¼ pint water
¼ pint white wine
¼ pint wine vinegar
1 teaspoon salt
1 teaspoon sugar
1 sprig parsley
1 sprig thyme
1 bay leaf
pinch Cayenne pepper
¼ pint olive oil
INGREDIENTS
1½ lb young carrots
2 teaspoons French or Dijon Mustard

How to Cook Marinated Carrot Salad

Peel and crush (mince) the garlic. Make the marinade first by putting all the ingredients into a pan and bringing to the boil. Scrape the carrots, remove the 'top and tails' then cut them into quarters lengthways. Add these to the marinade and cook gently for 15 minutes or until the carrots are just tender. Remove from the heat and allow to cool a little.
Using a sieve (strainer), strain the mixture to separate the carrots from the liquid (reserve the liquid!). Place the carrots in a deep serving dish and discard all remaining solid ingredients. Stir the mustard into the reserved liquid and pour this over the carrots. Leave the whole dish in the fridge overnight to marinate. Remove the carrots and serve with a cold platter of meats.

GRAHAM'S HOT TIP:
If your carrots are 'intact' (with the leaves) trim the root and leaves from the carrot but leave ½" (1cm) of leaf stalk attached. The carrots will look nicer when served.