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
Written cooking instructions as a concept can be observed way back into the distant past, certainly as far back into history as early Egypt, and maybe further still. In practice though, these, early cook books were just basic hieroglyphic or cunieform instructions for meal preparation.
In an interesting twist, the oldest recipe in existence, according to academics is a collection of tablets in the Sumerian language which describe the preparation 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 `wonderful`. As we move into The time of the roman empire around 25BC a man called Apicius assembled a collection of scripts detailing recipes enjoyed by wealthy roman citizens. In his publication, he tells us how the meals of wealthy Romans were split into hors d`oeuvre, main meal and afters, a style of dining still practiced today. Aspicius informs us how the ancient chefs were skilled in the use of a wide range of aromatic flavours, including a few that will be familiar to modern chefs for example thyme, mint and parsley. Over the next few hundred years, the powerful families of the West competed to serve the most exotic meals, and as a consequence, the best cooks and their recipes were at a premium. However, it wasn`t until the 19th century that formal cookery and recipe collections rose to prominence. The Famous Mrs Beeton in the UK, and the equally famous Fannie Merritt Farmer in the USA, spent years to assembling, trying out, and publishing recipes common in their social group. The arrival of TV brought us TV cooks and the recipe books that accompanied them. And that brings us to the present day and the invention of the internet, permitting us all to access massive numbers of recipes just like those on our site. |
We hope you enjoy this Artichoke Heart & Asparagus Salad With Strawb recipe.
