Friday, 1 June 2012

Starter & Salads Menu 5

CARROT AND RAISIN SALAD
Base:  lettuce
Body: 55gm juliennes of carrots + 10gms raisins (soaked in warm water)
Dressing: 15ml olive oil + 5ml vinegar + salt + 3 crushed peppercorns + 10ml honey
Garnish: sprig of parsley

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