3/4 cup orange juice
6 tbsp mustard
1 cup olive oil
1 salt and pepper, to taste
1 mixed lettuce
Directions
In a blender, puree the orange juice, mustard, and olive oil. Season
to taste. Serve over mixed fresh greens.
Source: The Compassionate Cook - by Ingrid Newkirk and PETA Typed for
you by Karen Mintzias
Servings: 2 cups
Citrus Dressing Recipe brought to you by Recipe Ideas
Categories: Fruit; Salad
The History of Recipes
It is quite feasible to trace the history of recipes far back into history, in fact as far into history as early Egypt, and possibly even further. In practice though, in the main part, these ancient cookbooks were just basic pictorial instructions for food preparation.
The truth of the matter is, the most ancient recipe in existence, according to historians is a series of clay 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 making drinkers feel wonderful. As we move into Roman times around 25BC a roman called Apicius wrote a number of scripts showing how to cook the recipes cooked by wealthy Romans. In his publication, Apicius tells us how the roman meals were separated into hors d`oeuvres, main course and dessert, something we still use today. Additionally, he informs us how the cooks of his times made use of many different aromatic flavors, including some that we all recognise for example thyme, rue and asafoetida. Moving on, we find some interesting books which were published in the 1300s - one book called `Forme of Cury`, and another named `Curye on Inglish`. The titles are a little misleading though, these books are not about the curry that is familiar to us all today, but rather recipes for the types of food prepared by the cooks of the nobility of those days. Later, in the 15th century, people returning from the crusades brought back a variety of foods and herbs from Arab cooking, including spices such as coriander, basil and rosemary. The introduction of these new tastes caused an increase in publications on food, most of which are now in private collections. By the advent of the 1900s, cook books are greatly in demand mostly as a result of more people being able to read, increased leisure time and having more money. The revolution that is television gave us TV chefs and the demand for the accompanying recipe books. Which brings us neatly to the present day and the invention of the internet, allowing everyone to search through massive numbers of recipes like those on sites such as this. |
We hope you enjoy this Citrus Dressing recipe.
