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 can track the history of written recipes way back into antiquity, in truth as far as pharonic Egypt, and potentially, even further back. Interesting though that is, sadly, these early recipes were just very simple hieroglyphic instructions for food preparation.
In fact, the most ancient recipe discovered, according to Professor Solomon Katz, is a collection of tablets in ancient Sumerian describing 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 drank it feel `blissful`. Progressing into Roman times around 25BC a roman called Apicius compiled a number of documents which described recipes prepared by the Romans. In his works, he recounts how the meals were split into hors d`oeuvres, main meal and dessert, a style of dining still practiced today. Aspicius also tells us how the chefs of Roman times made use of many different spices and herbs, including a few you will know such as bay, fennel and asafoetida. Later on in the 1400s, people returning from the crusades brought us many new foods and spices from the holy lands, including spices like coriander, basil and rosemary. The introduction of these new culinary ideas created an eruption in publications on food, many of which are now in private collections. The introduction of the TV brings us celebrity chefs and the demand for the accompanying recipe books. Which brings us neatly to the present day and the invention of computers and the internet, allowing everyone to search through massive numbers of recipes like those on this site. |
We hope you enjoy this Mushroom & Celeriac Salad recipe.
