web analytics

Salad Years, Green in Judgment

From Lowney’s Cook Book – Salads and the dressings to go on them –

Butter Salad Dressing

Melt 1/4 cup butter, and add to it 2 Tbsp flour, 2 teasp salt, 2 teasp mustard, a few grains cayenne pepper and 1 cup milk. Cook in a double boiler for 5 minutes, then pour on to 3 beaten eggs, add 1/2 cup vinegar and cook in the top of the double boiler until thick.

Cream Dressing

Mash the yolks of three hard-cooked eggs, add 1 teasp salt,  1 teasp mustard, 2 Tbsp vinegar. Beat 1 1/2 cups thick cream until stiff, and combine a little at a time to to the egg mixture. When stiff, add  1/8 teasp cayenne.

French Dressing #3

Mix together; 1 teasp mustard, 1 teasp salt, 1/4 teasp paprika, a few grains cayenne pepper. Add 3 Tbsp lemon juice and 6 Tbsp oil alternately, beating until quite thick.

Butter Bean Salad

Cover 2 cups cold butter beans with French dressing and let stand for 1/2 hour. Drain, sprinkle with a few drops of onion juice, and mix with cream dressing. Garnish with 2 hardboiled eggs, quartered, and parsley.

Cauliflower Salad

Marinate one cup cold boiled cauliflower in French dressing. Drain, and add boiled dressing, and chill. Serve on a bed of watercress and sprinkle with grated Edam cheese.

Cherry Salad

Remove stones from 2 cups cherries, Add to cherries one cup chopped English walnuts, one cup chopped celery and 3/4 cup mayonnaise. Chill, arrange in lettuce nests and garnish with one whole cherry on top of each nest.

Chestnut Salad

Cut two cups boiled chestnuts into small pieces. Add two cups oranges, cut into smallpieces, one Tbsp lemon juice and one cup mayonnaise. Chill, serve on lettuce and garnish with grated orange rind.

Tomato Jelly

Soak 2 teaspoons powdered gelatine in 1/2 cup cold water. In a small saucepan, simmer 2 cups tomatoes, 4 peppercorns, 2 cloves, 1 slice of onion, 1 teasp Worcestershire sauce, 1/2 teasp salt, and 1/2 teasp paprika for 15 minutes. Strain, and add gelatine mixture. When dissolved, pour into individual molds or into a border bold. When cold, turn out and garnish with mayonnaise dressing, or celery salad.

Chicken Salad

Mix 2 cups chicken meat cut into small pieces, with 2 cups celery, also cut in small pieces. Marinate with French dressing, chill, and arrange in a salad bowl. Mask with mayonnaise and decorate with hard-cooked eggs cut in slices, capers, and mayonnaise  pressed through a pastry bag and tube.

 

Summer Tomato Bread Salad

This is one of my favorite recipes when I have an abundance of two things – super-ripe and juicy tomatoes, and slightly stale artisan-bakery bread. HEB ciabatta works very well in this recipe. The bread must be of this type, which will hold shape and form when dampened, as anything else will go all soggy and disgusting.

Cube approximately half a ciabatta loaf, to make about 2 cups of 1 to ¾ inch cubes. Lightly dry cubes in a warm oven, if desired.

Slice coarsely 1 lb fresh tomatoes. You can also use a pound of cherry tomatoes, sliced in half, or even go half red and half yellow tomatoes – but they must be fresh and full of juice.

Place the bread in the bottom of a container, and the fresh tomatoes on top of them, so that the juice from the tomatoes will percolate down through the bread.

Mash together to make a paste, using something like the mortar and pestle shown here:

1 large clove garlic, cut into pieces pinch sea salt, and pepper to taste

Add to the garlic paste and wisk to a salad-dressing consistency: 1 Tbsp red wine vinegar ¼ cup olive oil

Pour the garlic paste/olive oil dressing over the tomatoes and bread. Add 1 tsp fresh marjoram or chopped parsley ¼ cup chopped fresh basil

Optional: garnish with ¼ cup Nicoise or Kalamata olives. Allow to sit for about half an hour, to blend flavors. This is not so good when left over to the next day, unless you enjoy very soggy bread – but it is superb when eaten within an hour or so of being made.

I bought the wooden mortar and pestle for a few pesetas in the local grocery store when I lived in Spain. It is now very well seasoned, through being constantly used to make things with olive oil added. I like it because – unlike most of the other mortar and pestle sets on the market in gourmet cook-shops,  it is deep, and with straight sides;  excellent when it comes to keeping fairly hard items being mashed in it from leaping out – and because they can then be mixed to an emulsion, just using the pestle.

And this recipe does not call for kitten. He was just supervising