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
It is quite possible to prove the history of written cooking instructions far back into the far past, certainly as far as pharonic Egypt, and maybe further still. Having said that, generally, these old recipes were just very simple pictorial recipes for meal preparation.
The truth of the matter is, the most ancient recipe in existence, according to experts is a collection of tablets in ancient Sumerian describing the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made anyone who drank it feel exhilarated. As we move into Roman times around 25BC a man called Apicius compiled a few documents which described recipes prepared by wealthy roman citizens. In his publication, he recounts how the meals of wealthy Romans were separated into starters, main meal and dessert, a style of dining still practiced today. He also informs us how the Roman chefs used a wide range of spices, including a few that will be familiar to modern cooks such as basil, fennel and asafoetida. Moving on, there are two interesting cookery books which date from the 14th Century ; a recipe book entitled `Forme of Cury`, and another called `Curye on Inglish`. Don`t be fooled by the titles though, they are unconnected to the indian food that is popular today, but rather descriptions of the types of meals served to the rich people of that time. Later, in the 15th century, the Crusaders brought back many new spices and herbs from Arab countries, such as rosemary and coriander. The introduction of these new foods and spices was responsible for an eruption in recipe manuscripts, many of which still exist in private collections. During the following few centuries, the wealthy families of the West tried to lay on the most exotic banquets, and as a consequence, cooks and their recipe collections were highly sought after. Notwithstanding that, it was during the 19th century that haute cuisine and recipe collections became really popular. The Famous Mrs Isabella Beeton in the UK, and the equally famous Fannie Merritt Farmer in the US, devoted their lives to assembling, testing, and publishing the recipes that were being prepared for the better households. By the advent of the 1900s, recipe publications are increasing in popularity mostly due to more people being able to read, people having more free time and disposable income. The revolution that is television brought us celebrity chefs and the accompanying recipe books. And that neatly brings us to the present day and the invention of the internet, allowing us all to access thousands of recipes just like those on this web site. |
We hope you enjoy this Mesclun Salad Dressing recipe.
