Ingredients
1 no ingredients
Directions
Start your salad with a good mix of your favorite greens. Place the
greens in a sink full of cool water and remove any damaged leaves.
Swish lightly to remove any dirt, then wait a few minutes while the
dirt settles to the bottom. Lift the greens into a salad spinner and
spin dry, or shake them gently in a colander to remove excess water.
Dressing won't stick to wet leaves, so take extra care to dry the
greens -- transfer them to a dry tea towel, which you can then roll
up and keep in the refrigerator until you're ready to make your salad.
For longer storage of washed greens, place them loosely in a plastic
bag with a few single sheets of paper towel to absorb extra moisture.
Loosely tie the end of the bag.
When you are ready to prepare the salad, tear the greens into
bite-sized pieces and place them in the salad bowl. We prefer a
wooden bowl and, like a cast-iron frying pan, keep it seasoned and
try to avoid using soap to clean it. We even make the dressing right
in the bowl, adding the ingredients at the bottom with the greens on
top, all to be tossed together just before serving.
From: The Cook's Garden catalog - Spring/Summer 1993
Servings: 1 servings
Preparing Salad Greens Recipe brought to you by Recipe Ideas
Categories: Salad; Vegetable
The History of Recipes
Academics have found proof that recipes existed far back into antiquity, in fact as far as ancient Egypt, and potentially, even further back. In practice though, generally, these old records were just very basic pictorial recipes for preparing food.
Interestingly, the most ancient recipe in existence, according to experts in ancient history are some stone tablets in ancient Sumerian 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 having made those who drank it feel wonderful and blissful. Later on, in Roman times 25BC a roman called Apicius wrote some documents showing how to cook the recipes prepared by wealthy Romans. In his scrolls, Apicius describes how the roman meals were split into appetizers, entrees and desserts, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. Additionally, he informs us how the Romans were skilled in the use of many spices, including a few that will be familiar to modern cooks for example basil, rue and dill. Later on in the 1400s, knights returning from the crusades brought us a variety of foods and herbs from middle-east cuisine, such as basil and coriander. These new herbs and spices created a surge in recipe books, the majority of which are kept safe in academic collections. By the advent of the twentieth century, cooking publications are greatly in demand mostly as a result of higher levels of literacy, more free time and having more money. The introduction of the TV brought us TV chefs and the demand for the accompanying recipe books. Which brings us neatly to the present day and the invention of the internet, permitting everybody to access massive numbers of recipes like the ones you can find on this web site. |
We hope you enjoy this Preparing Salad Greens recipe.
