A Croque Monsieur Salad Recipe

Ingredients

3 tbsp olive oil
1 1/2 tbsp red wine vinegar
1 juice of 1/4 lemon
1/2 tsp dijon mustard
1/4 cup chopped fresh basil or 1 tbsp crumb, led dried
1 pinch sugar
1 grinding of black pepper
1 the salad:
1/2 tsp olive oil
1/2 tsp butter
3 cloves garlic, minced
1 cup julienne strips cooked ham
1 1/2 tbsp freshly grated parmesan cheese
4 cup mixed greens (spinach, red leaf let, tuce, arugula, et
1 nasturtium flowers for garnish (opt, ional)
1 croutons


Directions

The Lemon-Basil Vinaigrette:

1. Prepare the vinaigrette: In a small bowl, whisk together all the
ingredients until smooth. Set aside.

2. Prepare the salad: In a small skillet, heat the oil and butter
over low heat. Add the garlic and saute 10 seconds. Add the ham and
saute for another 10 seconds. Off the heat, add the grated cheese.

3. Place the mixed greens in a salad bowl or plate and top with the
ham mixture. Garnish with the nasturtium flowers and drizzle the
vinaigrette on top. Top with croutons. Serve this with a good crusty
load of French bread and a bottle of dry white French wine.

From: LEFTOVERS by Kathy Gunst, Harper Perennial, New York. 1991.
ISBN 0-06-096863-X Shared by: Karin Brewer, Cooking Echo, 9/93


Servings: 2 servings

 

 

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Categories: Salad


The History of Recipes

It is quite possible to prove the history of transcribed cooking instructions back into ancient history, in truth as far back as the ancient Egyptians, and maybe further still. However, generally, these ancient recipes were just very basic hieroglyphic or cunieform recipes for preparing food.

In fact, the oldest recipe found, according to historians is a series of ancient tablets in the Sumerian language which describe 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 tried it feel blissful.

Later on, in Roman times around 25BC a man called Apicius created a collection of scripts detailing recipes prepared by his fellow Romans. In his scrolls, Apicius recounts how the meals were separated into starters, entrees and desserts, a style of dining still practiced today. This early Roman chef recounts how the early Romans were skilled in the use of many aromatic flavours, including a few that will be familiar to modern chefs for example basil, fennel and parsley.

Later on, we have a couple of recipe books from the 1300s - one book called `Forme of Cury`, and another, similary called `Curye on Inglish`. The titles are a little misleading though, they are nothing to do with the indian curry that is popular today, but instead descriptions of the types of food on the tables of the upper classes of the period.

Later on in the 1400s, knights returning from the crusades brought us a variety of foods, spices and herbs from the Middle-East, including spices such as coriander, parsley, and basil. These new culinary innovations led to an outbreak in books on cooking, many of which are kept safe in academic collections.

By the advent of the twentieth century, cooking publications are highly popular due to increased literacy, increased leisure time and having more money.

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