Chapter 13. Salads

Mixed Green Salad

Almost any combination of greens may be used in making the classic Mixed Green Salad. Use two different kinds of greens at least, preferably three or four. It is not necessary, however, to have more than that.

A combination might be made from several of the following: Simpson, Boston or Iceberg lettuce (only one from this group), romaine, escarole, chicory, endive, watercress. Bibb (Kentucky limestone) lettuce. Wash the greens very carefully, and see that they are crisp and cold. When ready to serve, wipe them dry with paper toweling, and then tear the leaves (do not cut them) into bite-sized pieces. Add French dressing just before serving and toss lightly until greens are well coated.

Tomatoes are not served with the classic Mixed Green Salad.

Asparagus Salad
2 pounds asparagus
1/4 cup vegetable oil
2 tablespoons soy sauce
1/2 teaspoon sugar
? teaspoon Tabasco

Cut all the white part of the asparagus away. Cut the green part diagonally into 1-inch pieces. Cover with boiling water, then drain well immediately. Chill.

Mix together the oil, soy sauce, sugar and Tabasco. Toss with the asparagus just before serving. Serves 4-6.

Caesar Salad
3 heads romaine lettuce
1 cup olive oil
2 cups bread cubes
2 cloves garlic, minced
1 teaspoon salt
1/2 teaspoon dry mustard
1/2 teaspoon freshly ground black pepper
6 anchovies
1/4 cup wine vinegar
1 egg, coddled 1 minute
3/4 cup grated Parmesan cheese

Wash the lettuce carefully; drain well and chill. When ready to prepare the salad, dry the leaves thoroughly with paper toweling. Then break or tear the leaves by hand (do not cut them with a knife) into large pieces; place in a large bowl. Heat 1/2 cup oil in a skillet; add the bread cubes and garlic. Saut until browned.

Sprinkle the lettuce with the salt, mustard, pepper, anchovies and remaining oil. Toss lightly with 2 spoons until well coated. Sprinkle with the vinegar and toss again. Break the egg into the salad, and toss until it is completely distributed. Add the cheese and toss again. Just before serving, toss in the croutons (browned bread cubes). Serves 6-8.

Mixed Bean Salad
11/2 cups cooked or canned dried lima beans
11/2 cups cooked or canned kidney beans
1 cup thinly sliced onions
1 cup chopped celery
3/4 cup olive or vegetable oil
1/4 cup wine vinegar
1 clove garlic, minced
3/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 teaspoon chili powder

Toss together the lima beans, kidney beans, onions and celery. Beat together oil, vinegar, garlic, salt, pepper and chili powder. Pour over the bean mixture and chill 2 hours before serving. Serves 6-8.

Kidney Bean Salad
2 cans kidney beans
1/4 cup wine vinegar
1/4 cup lemon juice
3/4 cup olive or salad oil
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 clove garlic, minced
1/4 cup chopped scallions(green onions)
3 tablespoons chopped parsley

Drain the beans very well. Beat together the vinegar, lemon juice, oil, salt, pepper and garlic. Toss the dressing with the beans, scallions and parsley. Marinate 3 hours in refrigerator. Serve on lettuce. Serves 6-8.

Cold Broccoli in Sour Cream
2 packages frozen broccoli
2 tablespoons cream cheese
1 tablespoon tomato paste
3/4 teaspoon salt
1 cup sour cream
2 tablespoons chopped green olives

Cook the broccoli 1 minute less than package directs. Drain and chill. Mash the cheese; blend in the tomato paste and salt, then gradually stir in the sour cream. Fold in the olives. Spoon over the broccoli. Serves 4-6.

Cauliflower Salad
1 small cauliflower, or 1 package frozen
3/4 cup julienne-cut green peppers
1/2 cup cooked or canned sliced beets
1/2 cup olive oil
3 tablespoons wine vinegar
1 tablespoon salt
1/4 teaspoon freshly ground black pepper
2 tablespoons minced chives

Break the fresh cauliflower into flowerets. Cook the fresh or frozen cauliflower in boiling salted water until tender but crisp. Drain well and chill. Toss with the green peppers and beets.

Beat together the oil, vinegar, salt, pepper and chives. Pour over the vegetables. Chill 30 minutes before serving. Serves 4-6.

Chiffonade Salad
3 hard-cooked eggs, chopped
3 tomatoes, peeled and quartered
2 tablespoons minced chives or scallions(green onions)
1 cup schredded romaine lettuce
1 cup schredded Simpson or Boston lettuce
1 cup schredded chicory or escarole
1 cup schredded water cress
1 cup chopped cooked or canned beets

Combine all of the above ingredients in a bowl and let chill. Prepare the following dressing:

1/2 cup tarragon vinegar
3/4 cup olive oil
3/4 teaspoon salt
1/4 teaspoon freshly ground black peppes
2 teaspoons minced chives
2 teaspoons minced fresh chervil(or ? teaspoon dried)
2 teaspoon minced capers
2 hard-cooked egg yolks, mashed
1/2 teaspoon dry mustard

Beat all of the above ingredients together until quite smooth. Pour over the salad, mix lightly and serve immediately. Serves 6-8.

Coleslaw with Apples
3 cups shredded cabbage
1/2 cup grated carrots
3/4 cup thinly sliced apples
3 tablespoons chopped celery
1/2 cup mayonnaise
1/4 cup sour cream
3/4 teaspoon celery salt
? teaspoon Tabasco

Toss together the cabbage, carrots, apples and celery. Mix until smooth the mayonnaise, sour cream, celery salt and Tabasco. Toss with the vegetables and serve. Serves 4-6.

Coleslaw with Buttermilk Dressing
6 cups shredded cabbage
1/4 cup finely chopped onions
1/4 cup grated carrots
1/4 cup cider vinegar
3 tablespoons vegetable oil
1 teaspoon salt
1/4 teaspoon white pepper
1 teaspoon sugar
1/2 cup buttermilk

Cover the shredded cabbage with ice water for 15 minutes. Drain well, then toss with the onions and carrots. Bring to a boil the vinegar, oil, salt, pepper and sugar. Pour over the cabbage and toss. Let stand 10 minutes, then mix in the buttermilk. Chill. Serves 6-8.

Coleslaw with Olives
4 cups shredded cabbage
1/2 cup thinly sliced scallions(green onions)
1/4 cup chopped green pepper
1 cup sliced green pepper
1/2 cup mayonnaise
2 tablespoons heavy cream
2 teaspoons Worcestershire sauce
1/2 teaspoons salt
? teaspoon freshly ground black pepper
1/2 teaspoon dried dill

Toss together the cabbage, scallions, green pepper and olives. Mix together the mayonnaise, cream, Worcestershire sauce, salt, pepper and dill. Chill cabbage mixture and dressing separately until 5 minutes before serving time, then toss together. Serves 6-8.

Cheese-Stuffed Lettuce
1 firm head of lettuce
1/4 pound cream cheese
1 cup cottage cheese
2 tablespoons sour cream
2 tablespoon minced onion
1/4 cup chopped green pepper
1/2 cup grated carrots
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 cup chopped nuts

Wash the lettuce, drain and dry. Cut out the core, making a cavity large enough to hold cheese mixture.

Beat together the cream cheese, cottage cheese, sour cream and onion. Mix in the green pepper, carrots, salt, pepper and nuts. Stuff the lettuce; chill several hours. Cut into wedges and serve with French dressing. Serves 5-6.

Italian Onion Salad
4 large red Italian or sweet Spanish onions
2 teaspoons salt
1/2 cup olive oil
3 tablespoons wine vinegar
8 anchovy fillets
1/4 cup pitted black olives(Italian or Greek)

Peel the onions and slice paper thin. Cover with ice water; add the salt and a few ice cubes. Let stand 30 minutes. Drain the onions and dry. Put the onions in a salad bowl; sprinkle with a mixture of the oil and vinegar. Arrange the anchovies and olives on top. Serves 6-8.

Mushroom Salad
11/2 pound mushrooms
3/4 cup olive oil
3 tablespoons lemon juice or white wine vinegar
11/2 teaspoons salt
1/4 teaspoon freshly ground black pepper

Buy very fresh, firm white mushrooms. Remove the stems and use for another purpose. Peel the caps and slice paper-thin. Mix together the oil, lemon juice, salt and pepper. Toss with the mushrooms. Chill 2 hours before serving in lettuce cups. Serves 6-8.

Onion-Cucumber Salad
2 onions
2 cucumbers
1/2 cup cider vinegar
1/4 cup water
1 teaspoon sugar
1 teaspoon salt
1/4 teaspoon freshly ground black pepper

Peel the onions and cucumbers; cut into paper-thin slices. Cover with salted ice water. Cover and chill for 3-4 hours. Drain; add the vinegar, water, sugar, salt and pepper. Serves 4-6.

Pepper Salad
1/4 cup cider vinegar
3 tablespoons vegetable oil
1 teaspoon salt
1/4 teaspoon white pepper
1/2 teaspoon mustard seeds
1 teaspoon celery seeds
2 tablespoons brown sugar
4 cups chopped cabbage
4 peppers(green and red), chopped
2 tablespoons finely chopped onion

Mix together the vinegar, oil, salt, pepper, mustard seeds, celery seeds and brown sugar. Toss together the cabbage, peppers and onion. Add the dressing and mix thoroughly. Chill for 3 hours before serving. Serves 6-8.

Hot Potato Salad
2 pounds small potatoes
1/4 pound bacon
1/2 cup chopped onion
1/4 cup cider vinegar
1/2 cup light cream
1 teaspoon salt
1/4 teaspoon freshly ground black pepper

Cook the unpeeled potatoes until tender but firm. Slip off the skins immediately and slice the potatoes. Prepare the dressing while the potatoes are cooking.

Fry the bacon crisp, remove and crumble. Pour off half the fat. Saut the onion in the fat 10 minutes. Stir in the vinegar, cream, salt, pepper and crumbled bacon. Bring to a boil and pour over the potatoes. Serves 6-8.

Salade Nioise
1 large romaine lettuce
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 cucumber, sliced
2 tomatoes, cut into eights
2 tablespoons capers
3/4 cup thinly sliced onions(red, if available)
1 73/4 ounce can tuna fish in chinks
1 green pepper, cut julienne
1 clove garlic, minced
1/2 cup olive oil
3 tablespoons wine vinegar
1/2 teaspoon dry mustard
3 hard-cooked eggs, quartered
1/2 cup sliced black olives

Salade Nioise, the famous appetizer salad of the French Riviera, is prepared in many different ways, of which this is merely one example. The tuna fish may be omitted, and replaced with sliced, cooked potatoes. This salad is always served as an appetizer, never with or after main courses. However, it is excellent as a hot-weather lunch.

Have the lettuce crisp and cold; dry it with paper towels and then tear it (do not cut) into bite-sized pieces in a large bowl. Add the salt, pepper, cucumber, tomatoes, capers, onions, tuna and green pepper. Mix lightly. Beat together the garlic, oil, vinegar and mustard. Pour over the salad and toss until well blended. Garnish with the eggs and olives. Serves 4.

Cucumber Dressing
1 cup finely chopped cucumbers
1/2 teaspoon salt
1 tablespoon lemon juice
1 tablespoon minced dill(optional)
1 cup sour cream

Drain the cucumbers very well. Mix with the salt, lemon juice and dill. Fold into the sour cream. Chill. Serve with sea food or vegetable salads. Makes about 2 cups.

Parsley Dressing
3 tablespoons minced parsley
1/4 cup finely chopped dill pickle
1/4 cup chopped tomatoes
1/4 teaspoon salt
1 cup sour cream

Mix together the parsley, dill pickle, tomatoes and salt. Fold into the sour cream. Chill. Serve with sea food. Makes about 2 cups.

The cucumber is a vegetable that did not originate in one particular place, being found in many parts of the world even in prehistoric times. The Bible contains a very early reference to it, when the Israelites were wandering in the desert for forty years; they bemoaned the lack of their favorite vegetable, the juicy, succulent cucumber. Who could blame them, wandering about in that hot desert?

There are Chinese writings dating back fifteen hundred years which contain specific references to the cucumber; the Romans had cucumbers, small and gnarled, but cucumbers nonetheless, for their elaborate salads. When European explorers came to the New World, they found cucumbers growing wherever they went.

Many of the skin imperfections, the knobs and prickles, the spines and warts, that originally detracted from the appearance of the cucumber, have been eliminated by selective horticulture. Most of the new varieties are quite straight, whereas the original was curved in the shape of a half-moon.