This delicious salad is very quick to make but shouldn’t be prepared more than half an hour ahead, as the apple will discolour.
Dissolve the honey in the wine vinegar. Mix the grated carrot and apple together and toss in the sweet and sour dressing. Taste and add a bit more honey or vinegar as required, depending on the sweetness of the apples.
Take 6 white side plates. Arrange a few small lettuce leaves on each plate and divide the salad between the plates. Garnish with sprigs of watercress or flat parsley and sprinkle with chive flowers if you have some.
© 1989 Darina Allen. All rights reserved.