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
It is quite feasible to track the history of transcribed cooking instructions far back into the far past, in fact as far as the Egyptians, and maybe even further. Interesting though that is, these, old records were just basic hieroglyphic recipes for meal preparation.
In fact, the most ancient recipe in existence, according to experts in ancient history are a few tablets in the Sumerian language describing the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making anyone who drank it feel blissful. Later on, in The time of the romans around 25BC a roman called Apicius wrote a few documents which described recipes cooked by the Romans. In his publication, he tells us how the meals were divided into hors d`oeuvre, main course and desserts, something that is very familiar to us today. He also describes how the cooks of Roman times were skilled in the use of many different aromatic flavors, including a few that will be familiar to modern chefs such as basil, mint and asafoetida. Later, we find two books which appeared in the 14th Century - a book published under the title `Forme of Cury`, and another, similary called `Curye on Inglish`. The titles are a little misleading though, these are unconnected to the indian curry that appears on menues today, but instead descriptions of the types of food served to the rich people of that period. Later on in the 1400s, people returning from the crusades brought back many new foods and herbs from Arab cooking, including coriander, parsley, and basil. The introduction of these new tastes prompted a torrent in books on cookery, some of which are now in academic collections. The arrival of television gave us celebrity TV chefs and the recipe books that accompanied them. And that pretty much brings us to the present day and the internet revolution, allowing everybody to access massive numbers of recipes like those on sites such as the one you are reading now. |
We hope you enjoy this Antipasto Salad Ii recipe.
