Ingredients
4 cup romaine or leaf lettuce torn
1 egg
1 salt for sprinkling the bowl
1 clove garlic, peeled and
1 sliced in half
1/2 tsp dry mustard
1 1/2 tsp lemon juice
1 few drops tabasco
2 tbsp olive oil
2 tbsp parmesan cheese
3 anchovies, drained
Directions
1. Chill hte lettuce leaves. 2. Place the egg in small saucepan,
cover with water an heat. When the water begins to simmer, cook the
egg for 1 to 1 1/2 minutes. Drain and set aside. 3. Sprinkle a little
salt in the bottom of a wooden salad bowl. Rub the garlic cove
around the inside of the bowl. Add the mustard, lemon juice, tabsco
and sitr to combine and dissolve the salt. Whisk in the olive oil,
stirring briskly to blend the ingredients. 4. Add the lettuce leaves
to the bowl. Sprinkle wit hthe parmesan cheese an add the anchovies.
Break the egg over the salad, and toss the mixture gently but
thoroughly to combine the egg, the dressing that has settled to the
bottom, and the lettuce cheese and anchovies.
Servings: 3 servings
Low Carb Ceasar Salad & Dressing Recipe brought to you by Recipe Ideas
Categories: Diet; Low Carbohydrate; Salad
The History of Recipes
Recipes as a concept can be observed back into ancient history, at least as far into history as the ancient Egyptians, and maybe even further. However, generally, these ancient cook books were just simple hieroglyphic instructions for meal preparation.
Fascinatingly, the oldest recipe discovered, according to Professor Solomon Katz, is a series of clay tablets in ancient 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 drinkers feel blissful and exhilarated. Progressing into The time of the roman empire around 25BC a man called Apicius created a number of scripts detailing recipes cooked by wealthy roman citizens. In his publication, he recounts how the meals of wealthy Romans were split into hors d`oeuvre, main meal and dessert, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. Additionally, he describes how the Roman chefs used many different herbs, including some familiar names for example basil, fennel and asafoetida. As our culinary historical trip moves to more modern times we have two recipe books dating from the 1300s ; a recipe book called `Forme of Cury`, and another, similary entitled `Curye on Inglish`. Surprisingly, these have no connection with the curry that is served today, but rather descriptions of the types of meals cooked for the rich and powerful. In the 15th century, knights returning from the crusades brought back many spices and herbs from the holy land, including spices such as rosemary and coriander. These new foods and spices caused an explosion in manuscripts on food, the majority of which still exist in private collections. When we get to the 1900s, cooking publications were in great demand, mostly due to better eduction, leisure time and being a little richer. |
We hope you enjoy this Low Carb Ceasar Salad & Dressing recipe.
