Tag Archives: salad dressing

Salad (in the) Day

 Once upon a time salad was leafy green….mostly that meant iceberg lettuce

iceberg lettuce Doleand tomatoes came in packets  – except when they came from the garden.

And salad dressing was a verb, what my mother did after the potatoes were mashed and before we had to wash our hands to sit down to supper,

The lettuce was ripped and put in the salad bowl, and then the tomatoes were cut on top. Cukes – peeled and sliced. Cut in half to make half moon or in quarters to make little triangles. Radishes – sliced and added but not always.

cuke3tomato

No fancy radishes - red on the outside and white on the inside radishes

No fancy radishes – red on the outside and white on the inside radishes

Not a lot of fancy ingredients – olives always got their own dish, croutons didn’t show up until the ’80’s – salad was salad and not much more.

Now do I remember the order of what comes next?????

Oil, a circle around, not too much. And not EVOO, this is before Rachael Ray. Our oil often had

Wessonality

wessonality

Toss.

Sprinkle the salt –

When it rains, it pours

When it rains, it pours

Sprinkle the pepper

pepper black tinSprinkle the dried basil

basil dried jar More tossing.

Wine vinegar – just a little.

Not balsamic, not artisan, not fancy

Not balsamic, not artisan, not fancy, salad was for supper not showing off.

Toss some more.

Put the bowl on the table, wash those hands and sit down at the table.

Things got fancier in the ’70’s…..

Good Seasons dressing

Good Seasons Dressing Mix – with cruet included

Up until a few minutes ago, I've been calling this Good Seasonings. Probably for decades.

Up until a few minutes ago, I’ve been calling this Good Seasonings Salad Dressing.

Good Seasons, of course was the gateway bottle to the Wishbone and Kraft and Kens Dressings that would flood the market – and our table – in the ’80’s…

To be continued……..

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Filed under Supper, The 1960"s, The 1970's

Summertime Kitchen Sink Salads

One notably hot summer – as if we have other then notably hot summers – our suppers consisted of Salads, Sandwiches and Smoothies. It was a “there’s already enough heat in the kitchen, who has any appetite to anything big in this heat anyhow?” summer.

But I never made a salad in a jar. Nor am I about to now. Salad dressing in jar, yes. Salad outside the jar.

Now, IF (when) I’m in the checkout line for far toooooo long, the magazines that line the counter seem more and more interesting. This can lead to some buyer’s remorse. And so the other day I ended up with….a magazine I looked at the next day and said, “I spent CASH MONEY on this hooey?”.

Being summer there was a story on salads, but not any salads:

MEALS IN MASON JARS

This is a Strawberry Pecan Salad

This is a Strawberry Pecan Salad. In a Mason Jar. and although I haven’t mentioned the name of the periodical, they’ve included a photo credit, bless their heart.

You may remember where I stand on the Mason Jar as food service ware. Shark jumped.

fonzie jumps the shark ill

So, what exactly IS a Mason Jar?

The Mason jar was invented and patented in 1858 by Philadelphia tinsmith John Landis Mason[1][2] (1832-1902). Among other common names for them are Ball jars,[3] after Ball Corporation, an early and prolific manufacturer of the jars; fruit jars for a common content; and simply glass canning jars reflecting their material. Wiki

And now for a salad to eat out of a bowl or a plate…..the Summertime Salad.

Take greens, wash them well, add fruit, veggies, nuts, herbs, maybe some cooked beans or hard boiled eggs or even some cheese, leftover cooked macaroni, stale bread bits…. literally everything BUT the kitchen sink  – top with a dressing.

You can get these things from your garden or the Farmer’s Market or even the regular ole grocery store. This can be your lunch, your dinner or your supper. It can expand to serve from one person feeling peckish in the heat to a good sized hungry crowd. This isn’t as much as a recipe as permission to eat the things you like in whatever combination you think would be tasty. The dressing brings it all together.

 

  Goddess Dressing, Neo-Green:

½ total cup rough chopped fresh dill, basil and/ or parsley (or whatever combo you’d like or happen to have on hand – add up to another 1/4 cup if you like it greener)

3 cloves of garlic, peeled

1 Tablespoon grainy mustard

½ cup plain yoghurt

½ cup olive oil

2 teaspoons fresh lemon juice (1/2 a large lemon)

Salt and fresh cracked pepper to taste

  1. In a blender (or food processor) combine the herbs, garlic, mustard, and yoghurt and process until well blended.
  2. With the machine still running, add the olive oil in a steady stream.
  3. Add lemon juice and pulse to combine. Season with salt and pepper .
  4. Put on the salad…you already figured that part out, right?

Adapted from Chris Schlesinger and John Willoughby. Lettuce in Your Kitchen. William Morrow and Co, NY. 1996. pp. 138-9.

Lettuce in your kitchen

I may have initially gotten this book just for the great title. It’s a really great salad primer, as it turns out.

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Filed under Books, Eating, Recipe