In Elizabethan England, fresh salad always was the first dish served at the 5 o’clock supper. England’s John Evelyn wrote a discourse on "sallets" in 1699 and listed some 73 kinds of "esculents." He advised that the greens be washed and drained in a "cullender" and then swung in a clean napkin. After discreet choice of a mixture of olive oil, wine vinegar, salt and pepper, with a touch of sugar according to taste, he wrote, "Composition is perfect."
– from "The Williamsburg
Cookbook"
How similar to what most of us do today. Every main dish of meat demands some form of vegetable to accompany it. That old cliché, "meat and two vegetables" still holds true – even if it is only a green leaf or two of salad.
Start with a good mix of any favorite greens. Don’t restrict your salad to just lettuce – add some curly chicory, Belgian endive, watercress, arugula and radicchio. Select greens that are fresh. Wash greens thoroughly in cool water, lift them into a salad spinner and spin dry or shake them gently in a colander. Then pat dry with a clean towel or paper towel and store in a plastic bag to crisp in the refrigerator at least 1 hour before serving.
Just before serving, tear – don’t cut – the greens into bite-size pieces. Allow to stand at room temperature no longer than 15 minutes before serving.
Always use the finest olive oil and wine vinegar for a vinaigrette – 3 parts oil to 1 part vinegar or lemon juice. Freshly ground black pepper is a must and kosher salt gives a "saltier" flavor.
Don’t drown the salad.
MUSHROOM, APPLE AND
GOAT CHEESE SALAD
1/2 cup walnut halves
1 tablespoon butter
1 pound assorted mushrooms, trimmed and coarsely chopped
Honey-balsamic vinaigrette, divided
1 (4-ounce) package arugula, thoroughly washed
1 large apple, thinly sliced
3 ounces goat cheese, crumbled
Place walnuts in a single layer on a baking sheet and toast in a 350-degree oven 8-10 minutes. Melt butter in a skillet over medium-high heat; add mushrooms and sauté 6 minutes or until tender. Stir in 2 tablespoons honey-balsamic vinaigrette. Remove from heat and let cool 15 minutes.
Toss together arugula, apple, mushrooms and desired amount of vinaigrette. Transfer to a serving bowl and sprinkle with toasted walnuts and goat cheese and serve to 6-8.
HONEY-BALSAMIC VINAIGRETTE
1/2 cup olive oil
1/3 cup balsamic vinegar
1 tablespoon chopped fresh parsley
1 tablespoon chopped fresh thyme
2 tablespoons honey
salt and pepper to taste
Whisk together first five ingredients until blended; whisk in salt and pepper to taste.
– from my files
ASIAN GREENS SALAD
4 cups Asian greens
4 cups red leaf lettuce
1 avocado, peeled and sliced
1 grapefruit, peeled and cut into pieces
1/2 red onion, peeled and thinly sliced
VINAIGRETTE
1 tablespoon balsamic vinegar
1 tablespoon raspberry vinegar
1 tablespoon wine vinegar
salt and pepper to taste
6 tablespoons olive oil
Wash and trim the greens and lettuce and tear into manageable pieces. Toss with the avocado, grapefruit and onion in a large bowl.
Combine the vinegars; add salt and pepper. Whisk the olive oil into the vinegar in a steady, slow stream. Pour over salad and toss gently. Serve to six.
– from my files
MANDARIN PECAN SALAD
2 cups torn romaine
1 (4-ounce) can Mandarin oranges, drained
10 pecan halves
1 tablespoon dried cranberries
POPPY SEED DRESSING
3 tablespoons olive oil
4 teaspoons honey
1 tablespoon red wine vinegar
3/4 teaspoon Dijon mustard
dash onion powder
salt to taste
1/2 teaspoon poppy seeds
Divide the romaine, oranges, pecans and cranberries between two salad plates. In a blender, combine the oil, honey, vinegar, mustard, salt and onion powder; cover and process until smooth. Stir in poppy seeds. Drizzle over salads. Serves two.
– from my files
WILTED LETTUCE GARDEN SALAD
1 head red leaf lettuce (or equivalent amount of green leaf)
8-10 pieces bacon
1/4 cup sugar
1/4 cup cider vinegar
2 tablespoons water
Break red leaf lettuce leaves in quarters, green leaf lettuce in half, but no smaller as it will shrink. Place in large bowl.
Cut bacon into 1/2-inch pieces and cook until crisp. Remove pieces but keep the fat. Put heat on low. Add sugar and vinegar; dissolve sugar. Add water. Turn heat up to medium. Just as dressing starts to bubble, remove from heat and pour over greens. Add bacon. Toss and serve immediately to four.
– from "Northwest Bounty" cookbook.
GREENS WITH VINAIGRETTE
1/4 cup cider vinegar
1/2 to 1 teaspoon sugar
1/4 teaspoon salt
1/8 teaspoon each seasoned salt and black pepper
1/2 cup vegetable oil
4 cups torn leaf lettuce
4 cups torn Bibb lettuce
1/4 cup thinly sliced red onion
In a small bowl, combine the vinegar, sugar, salts and pepper; gradually whisk in oil.
In a large bowl combine lettuces and onion. Gently toss with the vinaigrette.
– from my files
Marian Platt can be reached at 683-4691 or mlplatt@olypen.com.
