6 tbsp orange juice, fresh
1 pinch cayenne pepper
6 tbsp olive oil, extra virgin
1 salt and pepper to taste
2 cup lettuce, romaine, julienned
2 avocados, peeled, cut into -1-inch
2 oranges, navel, peeled and -sectioned
1 medium onion, red, thinly sliced
Directions
Make vinaigrette in a small bowl by combining orange juice and
cayenne pepper. Gradually whisk in olive oil in a thin steady stream.
Season to taste with salt and pepper.
Toss Romaine with 2/3 of vinaigrette. Divide evenly among 4 salad
plates. Arrange cubed avocado, oranges, and onion decoratively on top
and drizzle with remaining vinaigrette. Serves 4.
Per serving: 393 cal, 3.45 g pro, 35.8 g fat, 19.8 carb, 0 mg chol,
148 mg sodium
Servings: 4 servings
Avocado-And-Orange Salad With Citrus Vinaigre Recipe brought to you by Recipe Ideas
Categories: Fruit; Salad
The History of Recipes
It is actually possible to trace the history of written recipes way back into the far past, certainly as far as ancient Egypt, and quite possibly further than that. Having said that, in the main part, these ancient recipes were just very basic hieroglyphic recipes for preparing food.
The truth of the matter is, the oldest recipe discovered, according to food historians is a collection of stone tablets in Sumerian which recount the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making people feel blissful. As we move into Roman times 25BC a roman called Apicius assembled a collection of scripts detailing recipes prepared by wealthy roman citizens. In his scrolls, he tells us how the roman meals were separated into hors d`oeuvre, main course and dessert, something that is very familiar to us today. Aspicius also tells us how the cooks of Roman times were skilled in the use of a good variety of spices and herbs, including some familiar names for example thyme, fennel and parsley. Later, in the 15th century, knights returning from the crusades brought back a variety of foods and herbs from the holy lands, including spices like coriander, parsley, and rosemary. These new foods and spices prompted a torrent in recipe manuscripts, some of which are now in academic collections. During the following few centuries, the upper-class families of Wesstern Europe competed to lay on the most exotic meals, and consequentially the best chefs and their recipes could command a high salary. Nevertheless, it wasn`t until the nineteenth century that fine cookery and recipe publications became really popular. Mrs Isabella Beeton in the UK, and Fannie Farmer in the US, spent years to collecting, testing, and writing down recipes common in their social group. By the advent of the 1900s, cooking books are highly popular mostly as a result of better eduction, people having increased spare time and having more money to spend. The revolution that is television brings us TV cooks and the recipe books that accompanied them. Which brings us neatly to the present day and the invention of computers and the internet, allowing everybody to access massive numbers of recipes such as those found on this recipe site. |
We hope you enjoy this Avocado And Orange Salad With Citrus Vinaigre recipe.
