1 garlic clove, halved
1 lettuce head, torn into bite-sized pie
1/2 cup celery, chopped
3 tomatoes, cut into wedges
1 small onion (or scallion)
1/2 green pepper, sliced
6 radishes, sliced
1 salt
1 pepper
1 tsp oregano
1/4 cup olive oil
3 tbsp vinegar
1 ripe olives (garnish)
1 anchovies (garnish)
1 feta cheese (garnish)
Directions
Rub wooden salad bowl with clove of garlic. Wash and prepare
vegetables; combine in bowl. Add seasonings, oil and vinegar; toss.
Add garnishes.
SOURCE: Southern Living Magazine, sometime in the early 1970s. Typed
for you by Nancy Coleman.
Servings: 6 servings
Salata (Greek Salad) Recipe brought to you by Recipe Ideas
Categories: Salad
The History of Recipes
It is quite feasible to prove the history of written cooking instructions back into the distant past, in truth as far back into history as pharonic Egypt, and potentially, even further back. Having said that, mostly, these early records were just simple hieroglyphic recipes for preparing food.
Interestingly, the most ancient recipe discovered, according to historians are a few ancient tablets in the Sumerian language which describe the preparation 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 and blissful. As we move into The time of the romans 25BC a man called Apicius assembled a number of scripts which described recipes enjoyed by wealthy roman citizens. In his scrolls, he tells us how the roman meals were split into hors d`oeuvres, entrees and dessert, a very modern way of dining. Aspicius describes how the cooks of Roman times used many different spices and herbs, including some that we all recognise for example basil, rue and dill. Later, in the 15th century, the Crusaders brought back many new foods and spices from the holy lands, including spices like parsley, basil and rosemary. The introduction of these new foods and spices created a surge in publications on food, the majority of which still exist in academic collections. During the next few hundred years, the powerful families of Wesstern Europe tried to serve the most extravagent banquests, and consequentially the best chefs and their collection of recipes were greatly in demand. Notwithstanding that, it wasn`t until the 1800s that fine cookery and cookery books became really popular. The Famous Mrs Isabella Beeton in the UK, and Fannie Farmer in the US, devoted their lives to collating, testing, and writing down recipes common in their social group. By the time we get to the twentieth century, recipe publications were increasing in popularity as a result of better eduction, people having increased spare time and having more money. |
We hope you enjoy this Salata (Greek Salad) recipe.
