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 Recipe brought to you by Recipe Ideas
Categories: Salad
The History of Recipes
Written cooking instructions as an idea can be observed way back into history, in fact as far back into recorded history as the Egypt of the Pharoahs, and quite possibly further than that. In practice though, in the main part, these ancient cookbooks were just primitive pictorial, hieroglyphic or cunieform recipes for meal preparation.
In an interesting twist, the most ancient recipe found, according to experts in ancient history is a series of tablets in Sumerian which show the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made drinkers feel exhilarated. Progressing into Roman times 25BC a roman called Apicius compiled a collection of scripts showing how to cook the recipes prepared by the Romans. In his publication, Apicius tells us how the roman meals were separated into hors d`oeuvre, main course and afters, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. He also describes how the Roman cooks were skilled in the use of a good variety of aromatic flavors, including a few you will know for example thyme, rue and dill. Later on, in the 15th century, knights returning from the crusades brought back many new foods and spices from the East, including spices like rosemary and coriander. The introduction of these new tastes prompted an increase in manuscripts on cooking, some of which are now in private collections. Over the succeeding few hundred years, the rich and powerful families of Europe strove to lay on the most extravagent banquests, and as a result the best chefs and their recipe collections increased in prestige. Notwithstanding that, it wasn`t until the nineteenth century that cooking and recipe publications rose to prominence. The Famous Mrs Isabella Beeton in the UK, and the equally well-known Fannie Farmer in the US, devoted much of their lives to collecting, trying out, and writing down the recipes of their peers. When we get to the twentieth century, cookery publications are starting to become popular as a result of increased literacy, people having increased free time and a general increase in wealth. The TV revolution brings us celebrity TV chefs and the demand for the spin-off recipe books. And that pretty much brings us to the present day and the internet revolution, permitting everyone to access massive numbers of recipes such as those found on sites such as this. |
We hope you enjoy this Columella Salad recipe.
