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Salads

Recipe – “Provencal Mixed Salad”

 

“Provencal Mixed Salad”

“A Culinary Guide to Herbs, Spices and Flavourings”

by “Arabella Boxer, Jocasta Innes, Charlotte Parry-Crooke, Lewis Esson”

 

 

1          slice dry white bread, ½ inch thick

1          large garlic clove, peeled and halved

2          oz.        each of as many of the following as are available: lamb’s lettuce, rocket, dandelion leaves, lettuce leaves, inner leaves or curly endive, thoroughly washed and dried

3-1/2   tablespoons olive oil

1          tablespoon white wine vinegar

Salt

Freshly ground black pepper

 

Preparation time:  12 – 15 minutes

Cooking time:         20 to 30 minutes

Oven:                       110 degrees Celsuis or 225 degrees Fahrenheit

 

This popular salad, called mesclun in Provence, was originally made with a mixture of tiny wild green leaves, gathered by the local country people and brought to the markets in sacks.  It is usually served as a first course in the restaurants of the region.

1.         Make the garlic croutons: dry the bread for 20 to 30 minutes in the preheated oven, and then rub each side with the cut garlic clove.  Cut the bread into small squares.

2.         Pile the salad leaves loosely in a bowl.  Combine the oil and vinegar and season to taste with salt and pepper.   Pour over the salad, toss well and mix in the croutons.   Serve immediately.

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Recipe – “Herb and Flower Salad”

“Herb and Flower Salad”

“A Culinary Guide to Herbs, Spices and Flavourings”

by “Arabella Boxer, Jocasta Innes, Charlotte Parry-Crooke, Lewis Esson”

 

 

 

1          round lettuce, crisp inner leaves only

8          sprigs chervil, torn into small pieces, or 8 leaves sorrel, cut into thin strips

1          handful nasturtium flowers, marigolds or primroses, divided into petals, or left whole

 

Dressing

Salt

Freshly ground black pepper

½         tablespoon white wine vinegar

½         tablespoon lemon juice

3          tablespoons sunflower oil

 

Preparation time: 10 minutes

 

1.         Lay the whole lettuce leaves in a bowl and scatter the chervil or sorrel over.  Reserve a few nasturtiums, marigold or primroses for a garnish and scatter the rest over the salad.

2.         Mix the dressing: put salt and pepper in a small bowl and add vinegar and lemon juice.  Stir well, then add the oil and whisk until blended.  Just before serving, pour it over the salad and toss lightly.  Scatter the reserved flowers over the top before serving.

 

Salad recipe – “Turkish Mixed Salad”

“Turkish Mixed Salad”

“A Culinary Guide to Herbs, Spices and Flavourings”

by “Arabella Boxer, Jocasta Innes, Charlotte Parry-Crooke, Lewis Esson”

 

 

2          oz. rocket, shredded

1          bunch spring onions, thinly sliced

½         cucumber, peeled and chopped

1          green pepper, seeded and chopped

8          oz. tomatoes, skinned, seeded and chopped

2          tablespoons chopped dill

 

Dressing

1          tablespoon lemon juice

2-1/2   tablespoons olive oil

 

Preparation time:  15 minutes

 

1.         Pile the shredded rocket into a salad bowl, and scatter the remaining ingredients over it.

2.         Combine the dressing ingredients in a small jug and pour over the salad and mix thoroughly.   Serve with simple dishes of grilled meat or fish.

**Rocket is related to mustard family (annual), might be hard to find so use spinach.  Others names are: Italian rugola, ruchetta or roquette. 

Recipe – “Tomato and Basil Salad”

 
“TOMATO AND BASIL SALAD”
“A Culinary Guide to Herbs, Spices and Flavorings”
By Arabella Boxer, Jocasta Innes, Charlotte Parry-Crooke and Lewis Esson
 
1-1/2         large ripe tomatoes, sliced
Freshly ground black pepper
1/2            teaspoon sugar
3                Tablespoons olive oil
1                Tablespoon white wine vinegar
2                Tablespoons fresh basil, cut into thin strips
1                sprig basil, to garnish
 
*Arrange the tomato slices neatly overlapping on a large flat serving dish.   Season with plenty of pepper and sprinkle over with the sugar.
**Combine the oil and vinegar and spoon evenly over the tomatoes.  Leave to stand for 1 hour.  Just before serving, scatter the basil over the tomatoes. 
Serve garnished with basil sprig.
Prep – 10 minutes

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