3 cup mesclun greens
1 garlic clove
1 shallot, chopped
2 tbsp red wine vinegar
1 tbsp balsamic vinegar
1 tsp dijon mustard
1/2 cup olive oil
Directions
Just as the ingredients in your salads will change with the seasons,
your dressing should vary according to the greens. Milder greens such
as mache are best with a light coating of good olive oil and lemon or
vinegar. The best dressing is one that highlights the greens, not
itself. You may want to add a tablespoon of plain yogurt to a basic
vinaigrette, this will tame the sharper greens.
DIRECTIONS:
1.) Rub salad bowl with garlic.
2.) Mix shallots, mustard, vinegar in bowl.
3.) Pour in olive oil, whisking until blended. Add mesclun leaves and
toss.
From: The Cook's Garden catalog - Spring/Summer 1989 - page 26
Servings: 4 servings
Mesclun Salad Dressing Recipe brought to you by Recipe Ideas
Categories: Salad
The History of Recipes
Food historians have traced the existance of recipes way back into the distant past, in fact as far as pharonic Egypt, and possibly even further than that. In practice though, sadly, these ancient records were just primitive hieroglyphic instructions for food preparation.
Interestingly, the most ancient recipe in existence, according to historians is a series of ancient tablets in ancient Sumerian which describe 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 those who drank it feel wonderful and blissful. During Roman times around 25BC a man called Apicius assembled a collection of scripts showing how to cook the recipes prepared by wealthy roman citizens. He tells us how the meals of wealthy Romans were divided into hors d`oeuvres, main meal and desserts, something we still use today. He also tells us how the chefs of Roman times made use of a wide range of spices, including many that are still in use today for example thyme, fennel and parsley. As our culinary historical trip moves on a few more years there are two books which were published in the 14th Century ; one book called `Forme of Cury`, and another, similary entitled `Curye on Inglish`. The titles are a little misleading though, these books have no connection with the indian curry that is familiar to us all today, but rather recipes for the types of food prepared by the cooks of the rich and wealthy people of those days. In the fifteenth century, the Crusaders brought back many new foods and spices from Arab cooking, such as basil and coriander. These new culinary innovations caused an explosion in books on cookery, most of which still exist in private libraries. During the succeeding few hundred years, the powerful families of the West strove to lay on the most extravagent meals, and as a consequence, cooks and their recipe collections were much in demand. Notwithstanding that, it wasn`t until the 19th century that cookery and recipe books really came of age. The Famous Mrs Isabella Beeton in the UK, and Fannie Merritt Farmer in the US, dedicated the best years of their lives to assembling, testing, and recording recipes common in their social group. By the arrival of the 1900s, recipe books are starting to become popular as a result of more people being able to read, people having more free time and having more money. |
We hope you enjoy this Mesclun Salad Dressing recipe.
