I’m back on a salad-y binge, combining different and maybe unusual ingredients with usually good results. I had a different version of my courgette, apple and cucumber salad tonight – this time without the gherkins but with watercress, mixed leaves, raspberries and Dutch sheep’s cheese. Peculiar combinations aren’t a modern thing – here’s a recipe from the 1930’s:
Japanese salad
- 2 curly lettuces
- 1 apple, peeled and sliced
- 1 large sweet orange, peeled, segments cut in half
- 3 or 4 radishes, sliced
- ½ a small tin of pineapple cubes
- ½ lb ripe English tomatoes, peeled and sliced
- cream salad dressing (double cream, lemon juice, grated onion, tomato ketchup, vinegar, seasoning)
- arrange the lettuce leaves in a salad bowl
- mix the fruit with the salad dressing and pile on the lettuce
Italian salad
- 2 cupfuls cooked cold macaroni
- ½ cup grated raw carrot
- ½ cup cooked French beans
- 2 level tbsp chopped spring onions
- French dressing and mayonnaise
- lettuce leaves
- mustard and cress
- mix the vegetables with the mayonnaise and slacken with dressing, leave to stand for one hour
- place the vegetables on the lettuce leaves, decorate with mayonnaise and mustard and cress
Lois Elsden 