Ingredients
THE SALAD
2 cup (approx.) mixed greens
8 slices cooked loin of pork,
1 at room temperature
1 red bell pepper, seeded and
1 cut into thick slices
THE VINAIGRETTE
2 tbsp dijon mustard
1 1/2 tsp soy sauce
1 tbsp fresh lemon juice
1 tbsp wine vinegar
3 1/2 tbsp olive oil
1 pepper
Directions
You can add all sorts of food you might happen to find in the
refrigerator to fill this salad out - hard-boiled egg wedges, anchovy
filets, black olives, red grapes, celery sticks, or cooked
vegetables. Serve with warm toast triangles.
1. Assemble the salad: Arrange the greens in the center of the
plate and surround with the pork and pepper slices.
2. Prepare the vinaigrette: In a small bowl, mix the mustard
with the soy sauce, lemon juice, and vinegar. Whisk in the olive oil
and season with pepper. Drizzle over the pork and greens.
Serves 4.
From: LEFTOVERS by Kathy Gunst, Harper Perennial, New York.
1991 Shared by: Karin Brewer, Cooking Echo, 2/93
Servings: 4 servings
Pork Salad With Mustard-Soy Sauce Recipe brought to you by Recipe Ideas
Categories: Meat; Pork; Salad; Sauce
The History of Recipes
Transcribed cooking instructions as an idea can be traced back into ancient history, certainly as far back into recorded history as ancient Egypt, and possibly even further than that. In practice though, these, old records were just primitive pictorial, hieroglyphic or cunieform recipes for meal preparation.
In an interesting twist, the oldest recipe discovered so far, according to experts in ancient history is a series of stone tablets in Sumerian describing the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made anyone who drank it feel `wonderful`. Moving our culinary historical trip onwards, we have a couple of recipe books which appeared in the 14th Century : a book called `Forme of Cury`, and another titled `Curye on Inglish`. Despite their titles, these are nothing to do with the curry that is popular today, but instead descriptions of the types of food on the menues of the rich and powerful. Over the next few hundred years, the rich families of the West competed to serve the most exotic meals, and because of this cooks and their collection of recipes increased in prestige. However, it wasn`t until the 1800s that formal cookery and recipe collections rose to prominence. Mrs Beeton in the UK, and Fannie Merritt Farmer in the US, dedicated years of their lives to collating, verifying, and publishing recipes that were common in the better off homes of the day. When we get to the 20th century, cooking publications were highly popular mostly as a result of higher levels of literacy, people having more free time and a general increase in wealth. |
We hope you enjoy this Pork Salad With Mustard Soy Sauce recipe.
