2 cup whole button mushrooms
1 cup canned artichoke hearts
1 tbsp olive oil
1 cup balsamic vinegar
2 tbsp red wine, optional
1 tsp basil
1 tsp oregano
1 tsp salt
1/2 tsp black pepper
1 each romain lettuce, chopped
1 each english cucumber, sliced
2 each stalks celery, julienned
4 large tomatoes, cut into eighths
4 each green onions, cut in half - lengthw, ise
1/2 cup radishes, quartered
Directions
In a large bowl, combine mushrooms, artichoke hearts, olive oil,
vinegar, wine, basil, oregano, salt, pepper. Toss, set aside & let
marinate at room temperature for 30 minutes.
Arrange chopped lettuce on a large platter, strain mushrooms &
artichokes from the marinade & place in centre of lettuce. Arrange
remaining vegetables around centre. Drizzle remaining marinade ove
antipasto & serve.
"Vegetarian Times" July, 1993
Servings: 8 servings
Antipasto Salad Ii Recipe brought to you by Recipe Ideas
Categories: Appetizer; Salad
The History of Recipes
Recipes as an idea can be traced far back into the distant past, certainly as far as pharonic Egypt, and possibly even further than that. In practice though, these, ancient records were just simple hieroglyphic or cunieform recipes for preparing food.
In an interesting twist, the oldest recipe in existence, according to experts is a collection of tablets in the Sumerian language 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. During the time of the Romans a roman called Apicius created a few scripts detailing recipes prepared by wealthy roman citizens. In his works, he tells us how the roman meals were split into hors d`oeuvres, entrees and desserts, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. Additionally, he tells us how the ancient Romans were skilled in the use of a good variety of spices and herbs, including a few that are still present in modern kitchens such as thyme, mint and parsley. Over the next few hundred years, the families of Europe competed to lay on the most extravagent meals, and as a consequence, cooks and their recipes became highly prized. However, it wasn`t until the 1800s that cookery and cookery books became really popular. Mrs Beeton in the UK, and the equally well-known Fannie Farmer in the USA, spent years to collecting, testing, and recording recipes for their fellow cooks to enjoy. When we get to the 20th century, cookbooks were highly popular as a result of more people being able to read, more free time and disposable income. |
We hope you enjoy this Antipasto Salad Ii recipe.
