SALADS

17 09 2011

As usual thinking about times long ago.  Although to me, it isn’t long ago at all.  People just assume that everyone ate salads forever.  That is not true.  It was the early fifties before salads became popular.  It was then a popular thing to say about salads,  ‘I’m not a rabbit, you know.’    There might be a mixture of lettuce and tomato on the table now and then, but usually it was just sliced or cubed tomatoes as a side dish – and that’s a new phrase, too.  But there were no salads at all.  Then someone came up with the bright idea that we could combine some of those greens and lettuce and tomatoes and all that other good stuff and we would call it a salad.

My mother had been cooking for a good many years by that time.   So she gave this salad business a try.  Worked out pretty well, too.  Almost everyone seemed to like having a salad with our dinner.  Then it became the thing to do to have the salad before the meal.  So we did that for awhile.  There were only two kinds of dressing.  We could either have white – which was mayonnaise or white salad dressing sold in the grocery store.  Or we could have the yellow which was the only kind of salad dressing available to buy at the grocery store that was actually a salad dressing for actual salads. I really think it was a form of french dressing or perhaps thousand island.  There were a couple of off brand type salad dressings but we ate this on crackers or bread as a snack before salads came along.

We ate a lot of tomatoes that were locally grown and they were really really good.  Not like the ones of today.   Someone told me that all the acid has been taken out of the tomatoes of today and that is why the taste is gone.  Don’t know that is true, but it makes sense to me because the tomatoes definitely do not taste like they used to.  That someone also said that is why the tomatoes don’t rot as fast.  And also why if you are canning today, you have to add some sort of acid to the tomatoes you are canning or they will not can properly.   I didn’t know that one either.  Things sure have changed since my canning days.  Oh, I hate canning.  That was such a chore and kept me in the kitchen for days at a time. (You might enjoy reading my blog about jars, jars everywhere) My mother-in-law grew vegetables for me.  Then it was up to me to come get them, prepare them and can them.  And I always said very nicely ‘thank you’.  She was a wonderful gardener and could grow absolutely anything.  But I sometimes wished she hadn’t been so good at it.  I had all those babies to take care of and canning was not exactly what I wanted to do every day during the summer months.   But you should always be grateful for anything you have, so I was properly grateful and meant it properly too.

But getting back to whatever I was writing about before the tomatoes came along, I think it was salads.  It is very nice nowadays to go to the local store and pick up a package of salad to have for dinner or lunch.  I have never found any problem with any of the packages yet.  Just grateful and properly so for them also.  Glad someone else is doing the picking and the washing and the preparing these days.  And also glad there is such a good variety of salad dressings in the grocery store.  Whole shelves full of them.  How fortunate we are in this country.

Well, that brings up something else to write about another day.  I went to Russia one time and we are so very fortunate every day wherever we live in this marvelous country.  Will write about that one.  Also will write about dieting before diets became popular.  Have a good evening.

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2 responses

17 03 2012
Zoika

The most delicious salads, recipes, tips and advice on decorating Na-salat.ru

17 03 2012
Zoika

Salad of Brussels sprouts and pine nut

Preparation:
In our family everyone loves delicious salads from vegetables, so we share our recipe.
Mix the lemon juice, zest, mustard, shallots, add salt and pepper, place in a bowl and set aside.
Rub the eggs on a coarse grater, set aside.
Holding on to the stalks of Brussels sprouts, thinly slice crosswise, until you get within half an inch of stem. Remove the stems and place the sliced ​​sprouts in a large bowl, going to pieces and discarding any tough part, set aside.
Oil mixed with shallots and whisk.
Add the pine nuts and half the grated eggs, Brussels sprouts and sbryznete sauce. Let stand at room temperature until the shoots are slightly soften, about 15 minutes.
Toss salad with dressing and season again. Season with salt and pepper to taste. Put in a dish, place on top and sprinkle with remaining Parmesan cheese eggs.

Products for the salad:
700g Brussels sprouts, 2 tablespoons fresh lemon juice 1 teaspoon finely grated lemon zest, 1 teaspoon Dijon mustard 1 tablespoon finely chopped shallot, 1/2 teaspoon salt 1/4 teaspoon freshly ground black pepper, 2 peeled hard boiled eggs, 1/4 cup olive oil 1/3 cup toasted pine nuts, 1 tablespoon finely grated parmesan cheese.
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