Summer is the perfect time for salads to take center stage, so I was intrigued by a hundred-year-old recipe for Carrot and Apple Salad. The recipes called for arranging apple slices that are spread with mayonnaise on lettuce, and then sprinkling with grated carrot. The recipe also called for putting additional mayonnaise in the middle plate. Based on the recipe description, I couldn’t quite picture what the salad would look or taste like, so I decided to give it a try.
The Carrot and Apple Salad was fun to make. I enjoyed arranging the apple slices on the lettuce – then garnishing with grated carrot. This is a recipe that a child might enjoy helping make.
The salad was bright and sunny. And, it met the taste test with a delightful combination of textures. There was just the right balance due to the crispness of the apples, the crunchiness of the lettuce, the sweetness of the carrots, and the hint of a dressing. (My husband and I didn’t add any of the additional mayonnaise that was in the center of the plate when we ate the salad).
Here is the original recipe:
When I made this recipe, 1 cup of apple slices were not quite enough to make an attractive arrangement on the plate so I used additional slices. Similarly, 1 cup of grated carrot seemed like too much, so I only used about 1/2 cup.
And, here is the recipe updated for modern cooks:
Carrot and Apple Salad
1 – 1/2 cups thinly sliced peeled apples (I put the apple slices in a mixture of 1 cup water + 1 tablespoon lemon juice for 5 minutes to prevent browning; then drained and dried using paper towels.)
1/2 cup grated carrot
Arrange lettuce pieces on plate. Lightly spread mayonnaise on the top of each slice; then arrange the slices attractively on the lettuce. Sprinkle with the grated carrot. If desired, put additional mayonnaise in a small bowl in the center of the plate.