Preparing Salad Greens Recipe


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

Written cooking instructions as an idea can be tracked way back into distant history, in truth as far as the Egypt of the Pharoahs, and possibly even further than that. Interesting though that maybe, mostly, these old cook books were just simple pictorial, hieroglyphic or cunieform recipes for preparing food.

Later on, in Roman times around 25BC a man called Apicius compiled a number of scripts showing how to cook the recipes prepared by his fellow Romans. In his publication, Apicius recounts how the meals were separated into hors d`oeuvre, entrees and dessert, a style of dining still practiced today. He also describes how the chefs of Roman times were skilled in the use of a wide range of herbs and spices, including some familiar names for example basil, mint and asafoetida.

Later on in the 1400s, knights returning from the crusades brought us many new foods, spices and herbs from middle-east cuisine, including coriander, parsley, and rosemary. These new culinary innovations prompted an outbreak in publications on food, many of which are kept safe in academic collections.

By the advent of the twentieth century, recipe publications are starting to become popular due to higher levels of literacy, people having more spare time and being a little richer.

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We hope you enjoy this Preparing Salad Greens recipe.

 


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