Carrot Cone Salad
Carrots
Lettuce
Salt
Salad dressing
Celery ground
Wash and scrape the fresh and crisp carrots. Run the scraped carrots through the food chopper- chop the raw carrots, but not boiled. Add a little pinch of salt to the shredded carrot pulp. Press several spoonfuls of the carrot pulp into your funnel of the food chopper. Invert the funnel onto a bed of a nice and big fresh lettuce leaf. An attractive bright yellow orange cone will be your result. Serve this grated carrot with your favorite salad dressing. If desired other suitable raw vegetables may be combined with carrots. The ones who go well are little celery ground in with the carrots. The hard boiled egg added to the top of the carrots as the second layer is good- do not forget the mayonnaise- and a nice dollop aside- on the lettuce leaf. This recipe was loved by our relatives from New York Pa.
TRADITIONAL SALAD OF NEW YORKERS- FRESH CRISP GRATED CARROTS - IS A VERY TRADITIONAL AMERICAN SALAD AND DISH. ESPECIALLY IN WINTER SEASON WHEN THE FRESH CARROTS ARE THE MAIN FRESH VEGETABLE AVAILABLE FOR MORE THAN HUNDRED OF YEARS.
THIS IS TRADITIONAL RECIPE OF THE GRAND AMERICAN CUISINE.-HISTORICAL RECIPE WHICH DATES 1800DS. THE CARROTS WAS CONSIDERED AS THE SAFE AND SCROMPTUOUS AND ALLOWED FOR THE LITTLE CHILDREN AND TODDLERS, HOWEVER, THE FOOD CHOPPER CHOSEN HAD TO BE THE ONE WHO GRATES THE CARROTS TO THE PASTE LEVEL.