A salad-y binge

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)
  1. arrange the lettuce leaves in a salad bowl
  2. 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
  1. mix the vegetables with the mayonnaise and slacken with dressing, leave to stand for one hour
  2. place the vegetables on the lettuce leaves, decorate with mayonnaise and mustard and cress

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