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Monthly Archives: February 2012

Salad Recipes

My mom’s grocery stores were Glynn’s IGA and Welch’s Grocery in Frankfort, KS,  and Schreibers in Westmoreland, KS.  The produce section of any of them couldn’t have been more than 12 feet long.  If you had to buy lettuce, you bought a head of it and it was always iceberg lettuce. No one referred to it as “Iceberg Lettuce”; it was just a “head of lettuce” because that’s the only kind there was.  In the spring, one of the first vegetables to harvest was leaf lettuce which may or may not have had a purple tinge to it.  Mom would make a mayonnaise + sugar + vinegar + cream dressing for it and throw in some green onions.  I didn’t care for it much when I was little.  But now, I really enjoy buying romaine, green leafy lettuce that grows something like romaine, and sometimes another variety simply for the variety.  I think Mom really enjoyed fresh lettuce salads, even though the farm men probably thought it was a waste of time.  I’m sure Dad didn’t bother with it  

Here are two clippings with the title “Salad Recipes” from Hope Needham’s column in the Drovers Telegram.

Image Salad Recipes

Dear Hope:
I have heard of two salads and seen them listed on menus at restaurants which I wish I could get recipes for.  They are Hollywood salad and Chef’s salad. — Evie Lou, Indiana.

There may be many variations of these two salads, but here are basic recipes for them.  Both are really quite simple tossed salads and their charm rests on having the ingredients very crisp and cold.

Hollywood Salad
Prepare 2 cups of crisp croutons by toasting tiny cubes of bread in a slow oven until brown.  Prepare garlic-flavored oil by letting 3 or 4 cloves of garlic, cut, stand in 1 cup oil for several hours, at room temperature.

Have about 3 quarts of salad greens in a large bowl, cut or broken into pieces and very crisp and cold.  Pour over the greens:
1/3 cup of garlic flavored salad oil
1/2 cup grated Parmesan cheese
1/4 cup blue cheese
1 tablespoon Worcestershire sauce
1/2 teaspoon dry mustard
Salt and pepper to taste
1/2 cup fresh lemon juice

Over all this break 1 raw egg.  Now toss very thoroughly, so that every leaf is coated with the egg, seasonings and cheese.  Dip the croutons into the rest of the garlic-flavored oil and toss them with the salad, and serve at once while the croutons are still crunchy.

For the greens you can use leaf lettuce or any combination you like: watercress, endive, wild greens, raw spinach, romaine, maybe a bit of parsley.  It is oftenest (is that really a word?) made just with iceberg lettuce (see what I mean about iceberg lettuce?).

Chef’s Salad
It may be that each establishment has its own chef’s salad bowl, but usually it is a substantial tossed salad containing meat and hard-cooked eggs.  Here is one recipe:

Tear 1 head of iceberg lettuce into bits (have it very cold and crisp) into a large salad bowl.  Add:

1 cup diced celery
1 cup of strips of cooked meat such as ham, chicken, beef or pork
3 hard-cooked eggs sliced or diced

Add plain French dressing, in the amount needed, and toss to coat all ingredients.  Serve in individual salad bowls and garnish with fresh tomato wedges.  This recipe makes enough for four generous servings for a main course for luncheon or supper. — Hope

Image

Fruit Bouquets

Slice pineapple
Lettuce
Sliced oranges
Sliced bananas
Strawberries
Mayonnaise

For each serving, place a slice of pineapple on lettuce.  Cover it with a slice of peeled orange topped with 3 slices of banana.  Quarter fresh strawberries and place between banana slices.  Garnish with a whole berry and serve with mayonnaise.

 

Tossed Salad Bowl

Lettuce
Curly Endive
Watercress
Sliced radishes
Tomato wedges
Hard-cooked egg wedges
French dressing

For each portion line an individual salad bowl with lettuce, and fill the center with lettuce, curly endive, watercress and sliced radishes.  Garnish with wedges of tomato and hard-cooked egg.  Serve with French dressing,

 

 

Chicken Salad Deluxe

1/4 cup chicken broth
3/4 cup mayonnaise
2 1/2 cups cooked diced chicken
1 1/2 cups diced celery
1/4 cup broken pecans
1/4  cup stuffed olives
4 large tomatoes
3/4 tsp salt
Dash pepper

Add gradually the chicken broth to the mayonnaise.  Blend well. Prepare chicken, celery, broken pecans and slice stuffed olives.  Toss together with the mayonnaise mixture, salt and freshly ground pepper.  Peel tomatoes and cut each into 5 sections, almost to sem end.  Place on leaf lettuce, press sections apart and fill with chicken salad.  Garnish with mayonnaise.

Blushing Pear Salad

Pear halves
Cream cheese
Milk
Watercress
French dressing

For each portion put two pear halves together with a filling of cream cheese into which a small amount of milk has been blended.  Rub a drop of pink coloring on each side to pear to simulate fresh fruit.  Place on crisp watercress, serve with French dressing.

Using canned pears to make fake fresh pears.  Gotta love it!

 

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