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 possible to trace the history of `recipes` far back into antiquity, at least as far back into history as ancient Egypt, and possibly even further. Having said that, these, early records were just primitive hieroglyphic or cunieform recipes for food preparation.
The truth of the matter is, the oldest recipe in existence, according to academics is a collection of tablets in Sumerian describing the preparation 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`. Later on, in The time of the roman empire 25BC a roman called Apicius wrote some documents describing recipes prepared by wealthy Romans. He tells us how the roman meals were divided into hors d`oeuvre, main course and desserts, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. Aspicius also recounts how the cooks of his times were skilled in the use of a good variety of aromatic flavors, including a few that are still present in modern kitchens for example bay, rue and asafoetida. Later, we find some recipe books which appeared in the 1300s - a cookery book entitled `Forme of Cury`, and another titled `Curye on Inglish`. Don`t be fooled by the titles though, these are not about the spicy food that is served today, but instead descriptions of the types of meals on the menues of the rich and powerful. Later, in the fifteenth century, people returning from the crusades brought back many foods and herbs from Arab countries, including spices such as coriander, parsley, and basil. These new culinary innovations prompted an increase in cookery books, the majority of which are now in academic collections. During the following few hundred years, the powerful and wealthy houses competed with each other to offer the most exotic meals, and as a consequence, chefs and their recipes were at a premium. Notwithstanding that, it wasn`t until the nineteenth century the formal cooking and cookery books became popular. Mrs Beeton in the UK, and the equally famous Fannie Farmer in the US, spent years to collecting, trying out, and recording recipes common in their social group. By the time we get to the 1900s, cook books are in great demand, mostly as a result of more people being able to read, more spare time and having more disposable income. |
We hope you enjoy this Salata (Greek Salad) recipe.
