1 garlic clove
1 pinch salt
3 tbsp olive oil
1 tbsp red wine vinegar
1 tbsp chives, chopped
2 tbsp sorrel, chopped
1 tsp dried basil
2 tbsp plain yogurt
Directions
Slice garlic in half, shake a pinch of salt in a wooden salad bowl,
and rub the inside of the salad bowl with garlic halves. Mix
remaining ingredients in a small jar with lid. Shake vigorously.
Spoon over mixed greens, allowing 1 tb. per serving.
Yield: Approximately 5 servings.
Recipe developed by Ellen Ogden. In "The Cook's Garden" catalog,
Vol. 9, No. 1. Spring 1992. Pg. 12. Posted by Cathy Harned.
Servings: 1 batch
Chicory Dressing Recipe brought to you by Recipe Ideas
Categories: Salad
The History of Recipes
Academics have proved the existence of recipes way back into distant history, at least as far as pharonic Egypt, and possibly even further than that. Interesting though that is, in the main part, these ancient records were just primitive hieroglyphic or cunieform recipes for meal preparation.
Fascinatingly, the oldest recipe discovered so far, according to academics are a few clay tablets in ancient Sumerian which show the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making those who drank it feel wonderful. As we move into The time of the roman empire 25BC a roman called Apicius assembled a few documents describing recipes enjoyed by wealthy roman citizens. In his scrolls, he recounts how the meals were divided into appetizers, entrees and dessert, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. Aspicius describes how the early Romans made use of a wide range of aromatic flavours, including some familiar names for example thyme, rue and parsley. As our culinary historical trip moves to more modern times there were two interesting books which were published in the 14th Century : a cookery book published under the title `Forme of Cury`, and another, similary entitled `Curye on Inglish`. The titles are somewhat misleading tho`, these two books are nothing to do with the indian food that is served today, but instead recipes for the types of food prepared by the chefs of the rich people of the time. In the 15th century, knights returning from the crusades brought back many foods and herbs from Arab cuisine, such as coriander, parsley, basil and rosemary. These new foods and tastes led to a surge in recipe manuscripts, some of which are kept safe in private libraries. The introduction of television brings us cooking programs and the demand for the accompanying recipe books. And that brings us to the present day and the invention of computers and the internet, permitting everybody to search through massive numbers of recipes just like those on sites such as the one you are reading now. |
We hope you enjoy this Chicory Dressing recipe.
