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
Historians have traced the existance of recipes back into antiquity, certainly as far as the early Egyptians, and potentially, even further back. In practice though, these, ancient cookbooks were just very simple pictorial, hieroglyphic or cunieform instructions for meal preparation.
Fascinatingly, the oldest recipe in existence, according to Professor Solomon Katz, are some ancient tablets in ancient Sumerian describing the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made people feel exhilarated. As our culinary historical trip moves on a few more years there are a couple of cookery books dating from the fourteenth century : a recipe book titled `Forme of Cury`, and another entitled `Curye on Inglish`. Despite their titles, these books are not about the spicy food that we all know today, but instead recipes for the types of food prepared by the chefs of the nobility of the period. Over the following few hundred years, the powerful families of Europe competed to lay on the best banquets, and as a consequence, the best chefs and their collection of recipes were highly sought after. However, it wasn`t until the nineteenth century the formal cooking and cookery books reached a high level of popularity. The Famous Mrs Beeton in the UK, and the equally well-known Fannie Farmer in the USA, dedicated the best years of their lives to collating, trying out, and recording the recipes that were being prepared for the better households. By the arrival of the 20th century, cooking books were highly popular due to more people being able to read, people having increased spare time and being a little richer. |
We hope you enjoy this Beet & Cucumber Salad With Orange Dressing recipe.
