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
It is quite feasible to prove the history of transcribed cooking instructions back into distant history, in fact as far into history as ancient Egypt, and possibly even further. Interesting though that is, generally, these ancient recipes were just very basic pictorial, hieroglyphic or cunieform recipes for preparing food.
In fact, the most ancient recipe discovered, according to experts in ancient history are some stone tablets in Sumerian which describe 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 blissful. Progressing into Roman times around 25BC a man called Apicius compiled some documents showing how to cook the recipes cooked by wealthy Romans. In his works, he recounts how the roman meals were split into hors d`oeuvres, entrees and desserts, a style of dining still practiced today. Aspicius also recounts how the early Romans used a good variety of spices and herbs, including some familiar names such as thyme, fennel and asafoetida. For the centuries that followed, the wealthy families of Europe strove to serve up the most exotic meals, and consequentially chefs and their recipes increased in prestige. However, it wasn`t until the 1800s that fine cooking and recipe collections became really popular. Mrs Isabella Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the USA, dedicated their lives to collecting, testing, and writing down the recipes that were being prepared for the better households. By the time we get to the 20th century, recipe books were greatly in demand mostly due to better eduction, increased leisure time and a general increase in wealth. The introduction of the TV brought us TV chefs and the recipe books that accompanied them. Which pretty much brings us to the present day and the internet revolution, permitting everybody to search through thousands of recipes such as those found on this site. |
We hope you enjoy this Mushroom & Celeriac Salad recipe.
