Each summer, I spend an inordinate amount of time dressed up as a medieval kitchen drudge, cooking feast foods over an open fire in a cow field. Beside me, knights and dames fight with sword, pole arm, axe, and shield to display their prowess to huge crowds. I’m not much noticed during the fights, but before and after I always have a bevy of fair patrons coming by to ask questions and see what I’m up to. They’re always amazed to see the foods I produce, from pies to salads to stews and soups.
Last summer, it was beastly hot, and I didn’t want to do much cooking at one particular event. The heat was too oppressive to think of spending hours kneeling by the flames, tending to whatever morsel I felt like making. Instead, I retreated to the shade of the kitchen tent, and put together a cold meal for our fair knights and gentle ladies. This dish is deceptively simple, but incredibly tasty and pretty to boot.
Based on A Sallet for Fish Daies, aka a cold shrimp salad:
Ingredients:
- 1 lb carrots, minced or shredded
- 2 cups small shrimp, cleaned, cooked, & cooled
- 1/2 cup finely minced red onion or green onion
- 1 cup white wine vinegar
- 1 cup olive oil
- salt to taste
Mince your carrots with a knife or food processor, or do what I did and cheat: purchase the finely shredded carrots in a bag. In a bowl, combine the oil, vinegar, and salt, and whisk until thoroughly mixed. Drizzle the carrots with just enough of the dressing to lightly coat them, and then use a mold to shape the carrots. This could be a circle biscuit cutter, a fancy and large cookie cutter, or whatever you have on hand.
If you want a heavier onion flavor, use the red onion. Otherwise, use the green onion (whites and greens together). Mix together the onion and shrimp, then toss with just enough of the dressing to lightly coat them, and arrange them gently on top of the carrots. Serve chilled.
Notes:

Traditionally, this was made in the shape of a fleur de lys using a gelatin or pudding mold, but I skipped that entirely and just tossed everything together. The first time I made it, I used red onion, and the second time I used green onion. I liked both, but my taste testers (the various knights and dames) preferred the green onion one. I found it definitely looked more “fancy”, for what it’s worth. I also sprinkled some minced parsley over the top of the sallet, and garnished it with a carrot coin carved to look like a Tudor rose and a few sprigs of parsley. It was well received, and I could have made a lot more of it and it would have disappeared.
As we were outdoors (in the aforementioned cow field) with no modern cooling equipment, I made the salad in a metal bowl, and set that into a wooden bowl filled with ice. This kept it lovely and chill for most of the day. It was cool, refreshing, tasty, and the perfect foil for the sliced sausage, cheese, and bread that I served it with.