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
A Croque Monsieur Salad Recipe brought to you by Recipe Ideas
Categories: Salad
The History of Recipes
Transcribed cooking instructions as a concept can be found way back into the far past, in truth as far as ancient Egypt, and possibly even further than that. Interesting though that is, mostly, these ancient cook books were just basic pictorial instructions for meal preparation.
Fascinatingly, the most ancient recipe discovered so far, according to historians are a few ancient 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 having made those who drank it feel exhilarated and blissful. Progressing into The time of the roman empire around 25BC a roman called Apicius assembled a collection of scripts which described recipes prepared by wealthy roman citizens. In his works, he recounts how the meals were separated into appetizers, main course and afters, a very modern way of dining. He also informs us how the Roman cooks used many different spices and herbs, including some familiar names such as thyme, fennel and parsley. In the 15th century, knights returning from the crusades brought us many foods, spices and herbs from Arab countries, including coriander, basil and rosemary. The introduction of these new foods and spices was responsible for an eruption in recipe books, the majority of which still exist in private collections. Over the next few hundred years, the rich families of Europe competed to offer the best banquets, and as a consequence, the best cooks and their recipes could command a high salary. Notwithstanding that, it was during the 19th century that cookery and cookery books really came of age. Mrs Isabella Beeton in the UK, and Fannie Merritt Farmer in the US, dedicated the best years of their lives to assembling, trying out, and publishing recipes to help cooks of their time. When we get to the 1900s, recipe books were in great demand, due to more people being able to read, people having more leisure time and having more money to spend. The arrival of TV brought us TV cookery programs and the spin-off recipe books. Which brings us neatly up to date and the invention of computers and the internet, allowing everyone to search through massive numbers of recipes just like those on sites such as this. |
We hope you enjoy this A Croque Monsieur Salad recipe.
