A salad of carrot thinnings from Tender: A Cook and His Vegetable Patch (page 168) by Nigel Slater

  • coriander leaves
  • garlic
  • beetroots
  • baby carrots

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • L.Nightshade on August 01, 2012

    I did not have carrot thinnings, had a bunch from the CSA, of wildly different sizes and shapes. Some were teeny, as you can see, most were finger sized. Many were spirals, probably from trying to grow around rocks in the soil. I put them all in to steam, but pulled out the smaller ones as they became tender. I did use beets, but large ones cut into finger sized wedges (as evidenced by my stubbornly red hand). I realized as I was cooking that I was out of the lemon called for, so I used lemon agrumato in place of olive oil. Added the red wine vinegar, garlic, cilantro, salt and pepper as directed. My cilantro had bolted, so I had to use some of the feathery leaves to make up a full handful. We were very happy with this dish, which we ate at room temperature. I served it with New Season's Potatoes, also from Tender, and Seared Beef with Mint and Mustard Dressing from KD.

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