Salad for Fish Days
Sallets for Fish Daies
Carret rootes being minced, and then made in the dish after the proportion of a Flowerdeluce.
Then picke Shrimps and lay upon it with oyle and vinegar.
From The Good Huswifes Jewell, as reprinted in To the Queen's Taste
450-900g (1-2lb) Carrots, grated
450g (1lb) Shrimps, cleaned, cooked, and cooled
120ml (4 floz) White Wine Vinegar
120ml (4 floz) Olive oil
Salt to taste
Whisk together the oil, vinegar, and salt.
Toss the carrots with enough of the dressing to lightly coat, then on a serving platter mould the carrots into the shape of a fleur-de-lys.
Lightly coat the shrimps with dressing, then arrange on top of the carrot fleur-de-lys.
Serve.
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