SALAD
6 each baby artichokes
1 lb asparagus
12 each lettuce leaves
1/3 cup carrots, shredded
1/3 cup red cabbage, shredded
DRESSING
1/2 cup soy milk
1 tbsp lemon juice
1 cup strawberries, sliced
2 tsp liquid sweetener
1/4 tsp allspice
Directions
Prepare & cook the artichokes as described in the recipe for
"Artichoke Gondolas". Halve artichokes lengthwise, remove & discard
the centre petals & fuzzy centres. Remove & reserve the outer leaves.
Trim out the hearts & chop finely. Cover & set aside.
Bring about an inch of water to a boil in a large skillet. Snap off
the tough ends of the asparagus & discard. Cook asparagus uncovered
until tender. Remove from water & chill.
DRESSING: Blend together all ingredients until smooth. Transfer to a
small bowl & chill.
ASSEMLY: Arrange lettuce leaves on individual salad plates. Arrange
artichoke hearts, asparagus spears, carrot & cabbage on top. Spoon
dressing over the plates & serve, garnished with reserved artichoke
leaves.
"Vegetarian Gourmet, Special Low-Fat Issue" 1995
Servings: 1 recipe
Artichoke Heart & Asparagus Salad With Strawb Recipe brought to you by Recipe Ideas
Categories: Salad; Vegetable
The History of Recipes
It is quite possible to prove the history of written cooking instructions far back into antiquity, in fact as far back as the ancient Egyptians, and maybe even further. Having said that, sadly, these old cook books were just primitive hieroglyphic recipes for preparing food.
The truth of the matter is, the oldest recipe in existence, according to academics is a series of ancient tablets in Sumerian describing the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making anyone who tried it feel `wonderful`. As we move into Roman times 25BC a roman called Apicius wrote a number of scripts detailing recipes prepared by his fellow Romans. In his scrolls, he tells us how the meals were split into hors d`oeuvres, main course and desserts, a style of dining still practiced today. Additionally, he describes how the ancient cooks were skilled in the use of many spices, including a few that are still present in modern kitchens like bay, fennel and asafoetida. During the next few centuries, the powerful and rich houses competed to serve the most exotic banquets, and as a consequence, chefs and their recipe collections were at a premium. Even so, it wasn`t until the nineteenth century that fine cooking and recipe collections became popular. Mrs Beeton in the UK, and the equally famous Fannie Farmer in the USA, spent years to collating, testing, and recording recipes to allow everyone to enjoy them. The revolution that is television gave us TV cooks and the accompanying recipe books. Which brings us neatly to the present day and the internet revolution, allowing us all to access massive numbers of recipes like the ones you can find on this web site. |
We hope you enjoy this Artichoke Heart & Asparagus Salad With Strawb recipe.
