Ingredients
1 head iceberg or romaine
1 lettuce
1/2 tsp savory
2 tsp mint
2 tsp fresh rue, chopped (opt.)
2 tsp fresh coriander, chopped
1 (opt.)
2 tbsp parsley, chopped
4 green onions, trimmed and
1 chopped
1/2 tsp thyme
3/4 cup feta cheese, crumbled
1/4 tsp ground pepper
1/4 cup vinegar
1/4 cup olive oil
3/4 cup walnuts, chopped
Directions
1) Wash and dry the lettuce leaves; cut or tear into bite-size
pieces and place into a salad bowl. Add the remaining ingredients and
toss lightly.
NOTE: Lightly toasted sesame seeds may be substituted for the
walnuts. To make moretum more authentically, use only two lettuce
leaves; place them and the remaining green ingredients into a blender
and blend well. Transfer to a mixing bowl, and add the cheese and
ground pepper. Form into a ball. Add the vinegar and oil in sparing
amounts.
Servings: 6 servings
Columella Salad (Moretum) Recipe brought to you by Recipe Ideas
Categories: Salad
The History of Recipes
We can track the history of meal recipes back into the distant past, at least as far back into recorded history as early Egypt, and potentially, even further back. Having said that, these, old recipes were just primitive pictorial, hieroglyphic or cunieform recipes for preparing meals.
In fact, the oldest recipe in existence, according to food historians are a few ancient 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 having made anyone who drank it feel blissful. Progressing into The time of the roman empire 25BC a man called Apicius assembled some documents describing recipes prepared by the Romans. In his publication, Apicius tells us how the roman meals were split into hors d`oeuvres, main meal and desserts, something that is very familiar to us today. Aspicius also describes how the Roman chefs were skilled in the use of a wide range of herbs, including a few that will be familiar to modern cooks for example thyme, mint and asafoetida. Later on in the 1400s, the Crusaders brought back many foods and herbs from Arab cooking, including spices like basil and coriander. These new culinary innovations caused an explosion in books on cooking, some of which still exist in private cookery archives. For the centuries that followed, the powerful families of Europe competed with each other to offer the most exotic meals, and as a consequence, the best chefs and their recipe collections could command a high salary. Notwithstanding that, it wasn`t until the 19th century that fine cooking and recipe publications really came of age. Mrs Isabella Beeton in the UK, and the equally famous Fannie Merritt Farmer in the US, spent years to assembling, verifying, and publishing the recipes of their peers. By the time we get to the 20th century, recipe publications were in great demand, mostly as a result of more people being able to read, people having increased spare time and having more money to spend. The introduction of the TV brought us TV cookery programs and the recipe books that accompanied them. Which pretty much brings us to the present day and the internet revolution, allowing us all to access thousands of recipes just like those on the site you are now reading. |
We hope you enjoy this Columella Salad (Moretum) recipe.
