Ingredients
SALAD
1 large asian pear
1 large orange, navel
1 large grapefruit, pink
1 mixed greens
1 water chestnut, slices
1 onion, purple, sliced
1 ginger, candied
1 walnuts, roasted
DRESSING
2 tbsp oil, sesame
2 tbsp oil, walnut
4 tbsp veinegar, raspberry
1 tsp honey or
1 tsp sugar, brown
Directions
The orange, grapefruit, and asian pear should be peeled, sectioned
and all of the membrane should be removed.
Any mixed greens that you would like to eat "raw" can be mixed and
placed in a mound in the middle of a round plate (individual serving).
Around this mound of greens, arrange alternating slices of pear,
orange and grapefruit.
To add a variety of flavors and textures to the salad, toss in any
desired amount of any or all of the following: thin slices of water
chestnut, julienne strips of purple onion, little bits of candied
ginger, and toasted walnuts.
For the dressing, mix all of the ingredients together in a
blender, or whisk them together vigorously. If you like a little
sweetness to your vinaigrette dressings, add a little honey, or a
little brown sugar and mix in thoroughly.
Drizzle the dressing over the salad and serve.
Source: "Yan Can Cook," Martin Yan : PBS Series, 11/8/94
Servings: 2 salads
Citrus Salad With Raspberry Vinaigrette Recipe brought to you by Recipe Ideas
Categories: Fruit; Salad; Sauce
The History of Recipes
Food historians have proved the existence of recipes far back into the distant past, certainly as far into history as the Egypt of the Pharoahs, and maybe even further. In practice though, sadly, these old cookbooks were just very simple hieroglyphic recipes for preparing food.
In an interesting twist, the most ancient recipe discovered so far, according to academics is a series of stone tablets in ancient Sumerian which describe the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making drinkers feel exhilarated and blissful. During the time of the Romans a roman called Apicius assembled a collection of scripts which described recipes enjoyed by his fellow Romans. In his scrolls, he tells us how the meals were split into starters, entrees and afters, something we still use today. Aspicius also recounts how the Romans were skilled in the use of many different spices, including some familiar names such as bay, mint and asafoetida. Later on, in the 15th century, knights returning from the crusades brought back many new foods, spices and herbs from Arab cuisine, including spices like coriander, parsley, basil and rosemary. The introduction of these new herbs and spices was responsible for a surge in manuscripts on cooking, many of which still exist in academic collections. Over the next few hundred years, the upper-class families of Wesstern Europe tried to serve up the best banquets, and because of this the best chefs and their collection of recipes were at a premium. Even so, it was during the 1800s that formal cookery and recipe collections became really popular. Mrs Isabella Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the US, devoted much of their lives to collating, testing, and writing down recipes for their fellow cooks to enjoy. When we get to the 20th century, cooking books are increasing in popularity due to higher levels of literacy, people having increased free time and having more disposable income. |
We hope you enjoy this Citrus Salad With Raspberry Vinaigrette recipe.
