175 g button mushrooms
1/2 lemon, juiced
100 g celeriac
1 various lettuce leaves
1 watercress, washed
1 garlic clove, crushed
2 tbsp thick greek yogurt
1 tbsp dijon or mild mustard
1 tbsp finely chopped summer herbs
1 salt and pepper to taste
Directions
When celeriac is unobtainable, you can use finely sliced celery heart
for this delicious salad. The mixture is flavoured with garlic, mild
mustard and summer herbs, and is lovely served with warm granary
bread.
Slice or quarter the mushrooms and sprinkle lemon juice over them.
Peel the celeriac and cut into matchstick-sized pieces or shred in the
food-processor. Drop immediately into water to which you have added a
squeeze of lemon or spoonful of vinegar to stop it discolouring while
you quickly prepare the rest of the salad.
Arrange the salad leaves on two plates. Add the crushed garlic to the
yogurt. Stir in the mustard, salt and pepper. Drain the celeriac and
stir into the dressing. Add the mushrooms and the chopped herbs and
mix well. Pile the mixture on to the salad leaves and serve as soon
as possible.
Copyright Rosamond Richardson 1996
Meal-Master format courtesy of Karen Mintzias
Servings: 2 servings
Mushroom & Celeriac Salad Recipe brought to you by Recipe Ideas
Categories: Mushroom; Salad; Vegetable
The History of Recipes
We are able to trace the history of meal recipes way back into antiquity, in truth as far into history as ancient Egypt, and possibly even further than that. However, these, ancient recipes were just very basic pictorial, hieroglyphic or cunieform recipes for preparing meals.
Later on, in The time of the roman empire 25BC a roman called Apicius created a number of documents describing recipes prepared by his fellow Romans. In his publication, Apicius tells us how the meals were divided into starters, main meal and desserts, a very modern way of dining. Aspicius also tells us how the ancient chefs made use of a wide range of spices and herbs, including a few that will be familiar to modern cooks like thyme, fennel and asafoetida. During the following few hundred years, the families of Europe competed with each other to serve up the best banquets, and as a result the best chefs and their recipes were much in demand. Nevertheless, it was during the 19th century that cookery and recipe books became popular. Mrs Isabella Beeton in the UK, and the equally famous Fannie Merritt Farmer in the USA, dedicated years of their lives to assembling, testing, and publishing recipes to allow everyone to enjoy them. The arrival of television gave us TV cookery programs and the spin-off recipe books. Which brings us neatly to the present day and the invention of computers and the internet, permitting us all to search through massive numbers of recipes just like those on this recipe site. |
We hope you enjoy this Mushroom & Celeriac Salad recipe.
