1 head leafy lettuce
1 head romaine lettuce
1 long european cucumber
1 fresh beet (8-oz)
DRESSING
3 tbsp orange juice
1 tbsp lemon juice
1 tbsp honey
2 tsp dijon style mustard
2 tsp orange grated rind
1/2 tsp salt
2/3 cup vegetable oil
Directions
Separate the head of leafy green lettuce into individual leaves. Wash
and blot dry with paper toweling. Gather half the leaves together and
then cut crosswise into 1 inch wide strips. Repeat with the romaine
lettuce. Alternate whole leaves of the lettuce and romaine around the
inside edge of a large salad bowl. Fill the center with shredded
lettuce and romaine. Cover with damp paper toweling. Refrigerate
until serving time. Scrub and cut the cucumber in half lengthwise;
cut crosswise into thin half-moons. Place in plastic bag and
refrigerate. Combine orange juice, lemon juice, honey, mustard,
orange rind and salt in small bowl. Whisk in oil until well blended.
Refrigerate until ready to use. Pour about half the dressing over
lettuce strips; toss to coat. Arrange cucumbers in circles in center;
arrange shredded beet around cucumber. Serve with remaining dressing.
Servings: 1 servings
Beet & Cucumber Salad With Orange Dressing Recipe brought to you by Recipe Ideas
Categories: Cucumber; Fruit; Salad; Vegetable
The History of Recipes
Transcribed cooking instructions as a concept can be traced far back into ancient history, in truth as far back into recorded history as the early Egyptians, and possibly even further. Interesting though that is, these, ancient cookbooks were just very simple pictorial, hieroglyphic or cunieform instructions for meal preparation.
During the time of the Romans a roman called Apicius created a collection of documents which described recipes enjoyed by wealthy Romans. In his works, he describes how the roman meals were separated into starters, main meal and desserts, a very modern way of dining. He also informs us how the early Romans were skilled in the use of many herbs, including many that are still in use today for example basil, mint and parsley. Later on, in the 15th century, people returning from the crusades brought us many new foods, spices and herbs from Arab cooking, such as coriander, parsley, basil and rosemary. The introduction of these new culinary ideas was responsible for an eruption in recipe books, most of which are kept safe in academic collections. When we get to the 20th century, cookery books are increasing in popularity due to more people being able to read, more free time and having more money. |
We hope you enjoy this Beet & Cucumber Salad With Orange Dressing recipe.
