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 track the history of written recipes back into the distant past, in fact as far back into history as the ancient Egyptians, and quite possibly further than that. However, in the main part, these ancient cook books were just basic hieroglyphic or cunieform instructions for preparing meals.
In fact, the most ancient recipe discovered, according to food historians is a collection of clay tablets in Sumerian which show 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 `exhilarated, wonderful and blissful`. Later on, in The time of the romans around 25BC a man called Apicius assembled a number of documents showing how to cook the recipes enjoyed by the Romans. He describes how the meals of wealthy Romans were separated into hors d`oeuvres, entrees and afters, something that is very familiar to us today. He also recounts how the Roman cooks were skilled in the use of a good variety of spices and herbs, including many that are still in use today for example bay, mint and parsley. Later, there are some books which date from the fourteenth century : a cookery book entitled `Forme of Cury`, and another, similary named `Curye on Inglish`. Surprisingly, these books are nothing to do with the curry that appears on menues today, but instead recipes for the types of meals on the tables of the rich and wealthy people of those days. Later, in the fifteenth century, the Crusaders brought back a variety of spices and herbs from the holy lands, including coriander, parsley, basil and rosemary. These new herbs and spices created an outbreak in manuscripts on food, some of which are kept safe in private collections. For the decades that followed, the powerful families of Wesstern Europe strove to serve up the most exotic banquets, and consequentially the best cooks and their collection of recipes were at a premium. Nevertheless, it wasn`t until the 1800s that formal cookery and recipe publications reached a high level of popularity. The Famous Mrs Isabella Beeton in the UK, and the equally well-known Fannie Farmer in the US, devoted much of their lives to collecting, testing, and recording recipes of the day. By the time we get to the 1900s, recipe publications were greatly in demand mostly due to better eduction, more leisure time and having more money to spend. The arrival of television brought us TV chefs and the accompanying recipe books. And that neatly brings us to the present day and the invention of the internet, permitting us all to access massive numbers of recipes such as those found on this recipe site. |
We hope you enjoy this Salata (Greek Salad) recipe.
