Ingredients
DRESSING
6 tbsp red wine vinegar
1 1/2 tbsp dijon mustard
1 1/2 tsp sugar
3/4 tsp salt
3/4 tsp pepper
3/4 cup olive oil
SALAD
1 large head of red leaf lettuce chopped
1 large head of romain lettuce chopped
1 bunch arugula, chopped
3/4 lb mushrooms, chopped
3/4 lb tomatoes, chopped
4 green onions, chopped
1/4 cup minced fresh dill
Directions
For Dressing: Combine vinegar, mustard, sugar, salt and pepper in a
small bowl. Gradually whisk in oil. (Can be prepared ahead and
stored in refrigerator up to 1 day. Allow dressing to come to room
temperature before using.)
For Salad: Place all ingredients in a large bowl and toss with
dressing to taste.
Adapted by Karen Mintzias from a recipe in Bon Appetit (October 1991)
Servings: 8 servings
Chopped Salad With Raspberry Vinaigrette Recipe brought to you by Recipe Ideas
Categories: Fruit; Salad; Sauce
The History of Recipes
Written recipes as a concept can be found far back into the far past, certainly as far back as the early Egyptians, and quite possibly further than that. In practice though, generally, these old cook books were just very basic pictorial instructions for meal preparation.
In fact, the most ancient recipe discovered so far, according to academics are a few clay tablets in the Sumerian language describing the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making those who drank it feel blissful and exhilarated. Later, we find some books which appeared in the 14th Century : a cookery book published under the title `Forme of Cury`, and another called `Curye on Inglish`. The titles are a little misleading though, they are nothing to do with the indian food that is served today, but instead recipes for the types of meals on the menus of the rich people of that period. For the decades that followed, the powerful and wealthy strove to serve up the most extravagent meals, and because of this cooks and their collection of recipes were at a premium. Notwithstanding that, it was during the 1800s that haute cuisine and cookery books became popular. Mrs Isabella Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the US, devoted their lives to collating, testing, and publishing recipes for their fellow cooks to enjoy. By the time we get to the 20th century, cookbooks are greatly in demand mostly as a result of higher levels of literacy, people having more free time and having more disposable income. |
We hope you enjoy this Chopped Salad With Raspberry Vinaigrette recipe.
