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

Academics have traced the existance of recipes back into the distant past, in fact as far back into history as the Egypt of the Pharoahs, and maybe further still. Interesting though that maybe, sadly, these old records were just very simple pictorial, hieroglyphic or cunieform recipes for preparing meals.

Progressing into The time of the romans around 25BC a man called Apicius created a few documents detailing recipes cooked by wealthy Romans. In his scrolls, he tells us how the meals of wealthy Romans were separated into hors d`oeuvre, main course and desserts, something that is very familiar to us today. Aspicius also recounts how the Roman chefs were skilled in the use of a good variety of spices and herbs, including a few you will know for example thyme, fennel and dill.

During the next few hundred years, the rich families of Wesstern Europe competed to serve up the most extravagent banquests, and consequentially the best cooks and their recipe collections were highly sought after. Even so, it wasn`t until the nineteenth century that fine cooking and recipe publications became really popular. Mrs Isabella Beeton in the UK, and the equally famous Fannie Merritt Farmer in the US, devoted much of their lives to collecting, testing, and publishing recipes common in their social group.

By the advent of the 1900s, cooking publications are in great demand, as a result of better eduction, people having more leisure time and being a little richer.

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