Garden Salad Recipe Biography
source(google.com.pk)What is salad?
Food historians tell us salads (generally defined as mixed greens with dressing) were enjoyed by ancient Romans and Greeks. As time progressed, salads became more complicated. Recipes varied according to place and time. Dinner salads, as we know them today, were popular with Renaissance folks. Composed salads assembled with layers of ingredients were enjoyed in the 18th century. They were called Salmagundi. Today they are called chef's salad.
Why do we call it salad?
The basis for the word salad is 'sal', meaning salt. This was chosen because in ancient times, salt was often an ingredient in the dressing. Notes here:
"Salad, a term derived from the Latin sal (salt), which yielded the form salata, 'salted things' such as the raw vegetables eaen in classical times with a dressing of oil, vinegar or salt. The word turns up in Old French as salade and then in late 14th century English as salad or sallet."
---Oxford Companion to Food, Alan Davidson [Oxford Univeristy Press:Oxford] 2nd edition, 2006 (p. 682)
"Etymologically, the key ingredient of salad, and the reason for its getting its name, is the dressing. The Romans were enthusiastic eaters of salads, many of their differing hardly at all from present-day ones--a simple selection of raw vegetables...--and they always used a dressing of some sort: oil, vinegar, and often brine. And hence the name salad, which comes from Vulgar Latin Herba salata, literally 'salted herb'."
---An A-Z of Food and Drink, John Ayto [Oxford University Press:Oxford] 2002 (p. 294)
Etymological notes & historic uses, Oxford English Dictionary:
"Salad
[a. OF. salade (14th c.), a. Pr. salada = OIt. salata, Pg. salada (cf. It. insalata, Sp. ensalada): ta, f. *sal and cf. quot. 1687 s.v. SALADING. c1390 Forme of Cury (1780) 41 Salat. Take persel, sawge, garlec [etc.]..waische hem clene..and myng hem wel with rawe oile, lay on vyneger and salt, and serue it forth."
"Although the ancient Greeks and Romans did not use the world "salad," they enjoyed a variety of dishes with raw vegetables dressed with vinegar, oil, and herbs...The medical practitioners Hippocrates and Galen belived that raw vegetables easily slipped through the system and did not create obstructions for what followed, therefore they should be served first. Others reported that the vinegar in the dressing destroyed the taste of the wine, therefore they should be served last. This debate has continued ever since...With the fall of Rome, salads were less important in western Europe, although raw vegetables and fruit were eaten on fast days and as medicinal correctives...The term salade derived from the Vulgar Roman herba salata, literally 'salted herb'. It remained a feature of Byzantine cookery and reentered the European menu via medieval Spain and Renaissance Italy. At first "salad" referred to various kinds of greens pickled in vinegar or salt. The word salade later referred to fresh-cooked greens of raw vegetables prepared in the Roman manner."
---Encyclopedia of Food and Culture, Solomon H. Katz, editor and William Woys Weaver, associate editor [Charles Scribner's Sons:New York] 2003, Volume 3 (p. 224-5)
[NOTE: This book contains far more information than can be paraphrased here. Ask your librarian to help you find a copy.]
At the tail end of the 19th century (in the United States) the domestic science/home economics movement took hold. Proponnents of this new science were obsessed with control. They considered tossed plates of mixed greens "messy" and eschewed them in favor of "orderly presentations." Salad items were painstakenly separated, organized, and presented. Molded gelatin (Jell-O et al) salads proliferated because they offered maximum control.
"Salad greens, which did have to be served raw and crisp, demanded more complicated measures. The object of scientific salad making was to subdue the raw greens until they bore as little resemblance as possible to their natural state. If a plain green salad was called for, the experts tried to avoid simply letting a disorganized pile of leaves drop messily onto the plate...This arduous approach to salad making became an identifying feature of cooking-school cookery and the signature of a refined household...American salads traditionally had been a matter of fresh greens, chicken, or lobster, but during the decades at the turn of the century, when urban and suburban middle class was beginning to define itself, salads proliferated magnificently in number and variety until they incorporated nearly every kind of food except bread and pastry...Salads that were nothing but a heap of raw ingredients in dissaray plainly lacked cultivation, and the cooking experts developed a number of ingenious ways to wrap them up...The tidiest and most thorough way to package a salad was to mold in in gelatin."
---Perfection Salad: Women and Cooking at the Turn of the Century, Laura Shapiro [North Point Press:New York] 1986 (p. 96-99)
Culinary evidence confirms salads of all kinds were very popular in America in the 1920s. Entire books were devoted to the topic. Some of the more popular were:
The Edgewater Beach Hotel Salad Book, Arnold Shircliffe [Hotel Monthly Press:Evanston] 1926
Bettina's Best Salads and What to Serve With Them, Louise Bennett Weaver & Helen Cowles LeCron [A.L.Burt:New York] 1923
Fancy Salads of the Big Hotels, Henri Kegler [Tri-Arts:New York] 1923
Salads and Sandwiches, Originated and Published in Woman's World Magazine [Woman's World:Chicago] 1924
Eventually, the hold of domestic science relaxed and tossed salads once again found their way on American tables. Tossed salads regained favor. Today, American salads range from the uninspired classic" lettuce wedge, tomato & cucumber doused with bottled dressing to tantalizing creations composed of interesting greens, asian fruits and vegetables, crisp noodles lightly tossed with sesame seed soy sauce. Lettuce-free salads (tomato and fresh mozzerlla) and exotic fruit combinations (kiwi, mango, strawberry) are found in upscale restaurants and suburban supermarket salad bars. Busy home cooks have the option of assembling "salad in a bag" adorned with ready-cut veggies (broccoli, cauliflower), baby carrots, tiny tomatoes, and packaged crunchies (flavored croutons, nuts, mini crackers, onion crisps). No cutting involved.
Candle salad
The ingredients and presentation of classic Candle Salad (aka Candlestick, Candlette, Night Cap) suggest it was a dish of the 1920s. That is when creative fruit salads of all sorts were created and pineapples were actively promoted to American cooks. Our survey of historic newspapers confirms does not reveal any specific person/place/company credited for the "invention." If we had to guess? We'd say Dole, manufacturer of both pineapples and bananas, was the driving force behind this item. Think: Pineapple Upside Down Cake. Bananas were widley availble to American cooks from the 1880s forward. Coinicidentally, Maraschino cherries were also introduced in the 1920s.
Candle salad, a relatively simple and inexpensive combination, was generally promoted as a festive holiday dish for its unusual presentation. It was recommended for Christmas, Halloween and children's birthday parties. The earliest print reference we find for Candle Salad is dated 1916. It was presented in this socialite menu; no description or recipe included: "Fruit Cocktail, Chicken a la King, Mashed Potatoes, Buttered Peas, Rolls, Olives, Candle Salad, Cheese Straws, Fancy Cakes, Nut Ice Creams, Candies and Nuts, Coffee."---Oelwein Daily Register [IA] April 5, 1916 (p. 4)
By the end of the decade, Candle Salad was being promoted as a time-honored tradition on par with Santa and is reindeer. Print evidence fails to substantiate the claim. Notice how the recipes grow more complicated as the decade progresses.
[1921]
"A decorative Christmas candle salad is made by placing half of a small banana in the center of ring of pineapple. The light on the candle is represented by a piece of red cherry."
---"The How in Houses," Los Angeles Times, December 18, 1921 (p. VIII16)
[1923]
"Candle Salad (Six Portions)
(A clever salad to serve at a child's birthday party.)
Six pieces lettuce
Six slices pineapple
Three bananas
Six red cherries
Six strips green pepper
One-half cup mayonnaise
Arrange the lettuce leaves on salad plates. Place a slice of pineapple on each serving. Insert half a banana upright to represent the candle. Top with a red cherry and place some mayonnaise on the side to represent driping candle grease. Arrange the strips of green peppers on the sides of the pineapple to form handles to the candle stick."
---Bettina's Best Salads and What to Serve With Them, Louise Bennet Weaver and Helen Cowles LeCron [A.L. Burt Company:New York] 1923 (p. 49)
[1924]
"Candlette Salad
This is very pretty to serve at a Hallowe'en party. To make it set a slice of canned pineapple on an individual salad plate. Break off a piece from one end of a slender short banana. Stick the unbroken end in the hole in the center of the pineapple slice, shaving off a little of the banana to make it stand secure. Pour some thick mayonnaise on top of and down one side of the banana to represent melted wax, and put a Maraschino cherry on top for the burning wick. Soak a strip of celery in hot water to make it pliable and make the handle of it, or use a strip of orange peel. Surround pineapple with tiny lettuce leaves or mayonnaise pressed through the pastry tube."
---Woman's World Book of Salads and Sandwiches [Woman's World Magazine:Chicago IL] 1924 (p. 40)
[1926]
"Night Cap Candlestick
Lettuce, pineapple, banana, cherries, red peppers, whipped cream On a bed of shredded lettuce, place a slice of pineapple. Make the hole in pinepple larger with a column cutter and insert half of a banana. On top of banana place a whole maraschino cherry (split) to represent flame. Make a handle for candle holder out of strip of Spanish red pepper, insterting one end of pepper into a slit made near center of pineapple and curl the other end of pepper underneath slice or pineapple. Banana should be placed in lemon or orange juice to prevent dsicoloration, and inserted in pineapple just before serving. French dressing. Dots of whipped cream or creamed mayonnaise can be placed on banana to represent the dripping wax."
---The Edgewater Beach Hotel Salad Book, Arnold Shircliffe [Hotel Monthly Press:Evanston IL] 1926 (p. 140)
[1927]
"Candlestick Salad, Individual
1 slice canned pineapple
1/2 banana, cut crosswise
Shredded coconut
Strip green pepper
Maraschino cherry
Fruit salad dressing
Lettuce
For the base of the candlestick, place the slice of pineapple on a leaf of lettuce and surround with fruit salad dressing piped through a pastry tube. For the candlestick, point the cut end of the banana half and place it in an upright position in the cavity of the pineapple slice. In the side of the banana stick the strip of green pepper to simulate the handle. On the top of the banana place the maraschino cherry or a strawberry, keeping it in position with a toothpick. Stick a piece of shredded coconut in the cherry for a wick. Serve additional salad dressing in tiny bonbon dishes at each plate. Serves. 1."
---Good Housekeeping's Book of Good Meals, Good Housekeeping Institute, Katharine A. Fisher, director [Good Housekeeping:New York] 1927 (p. 165)
[1928]
"Probably millions of recipes are invented each year. Most of them are used only by the composer and few friends or neighbors, others manage to creep into recipe and cook books and live for a number of years, but here and there a recipe is composed that seems to live forever. The old Christmas Candle Salad has been so popular for so many generations that at this time of year it is as much entitled to appear in print once more as is the story of Santa and his famous reindeer.
"A crisp leaf of lettuce is placed upon a salad plate; a thick slice of seedless orange tops it; a peeled banana cut in two horizontally, is placed upon the center of the orange slice; a maraschino cherry or some other red tasty tops the banana--and there you have the principal ingredients. The orange slice is the candlestick, the banana the candle, and the cherry the flame. A mound of red jelly at the base of the candle and a suitable thick dressing (flavored whipped cream is delicious) poured over the banana at the last minute to represent the flowing wax--and the never-dying Christmas candle salad is again ready for the Christmas meal."
---"A Christmas Candle Salad," Philadelphia Tribune, December 20, 1928 (p. 5)
Chef's salad
Food historians can't quite agree on the history and composition of chef's salad much less who assembled the first one. Some trace this salad's roots to Salmagundi, a popular meat and salad dish originating in 17th century England and popular in colonial America. Others contend chef's salad is a product of early twentieth century, originating in either New York or California. The Brown Derby's popular Cobb Salad might have provided inspiration. The person most often connected with the history of this salad is Louis Diat, chef of the Ritz Carleton in New York City during the 1940s. While the food historians acknowledge his recipe they do not appear to be convinced he originated the dish. Here are some of the popular theories:
"The evolution of Chef's Salad What chef dreamed up this salad? Food historian Evan Jones says in his headnote to Chef's Salad recipe in American Food: The Gastronomic Story (1975): "The origin of this salad is not, apparently, a matter of record, but it may have been made first in the kitchen of the Ritz-Carleton where a recipe used by Louis Diat called for smoked ox tongue as one of the meats and watercress as the only green leaf." Louis Diat includes this recipe in Cooking a la Ritz (1941):
'Chef's salad. Place separately in a salad bowl equal amounts of chopped lettuce (place on the bottom of the bowl), boiled chicken, smoked ox tongue and smoked ham, all cut in julienne style. Add 1/2 hard-cooked egg for each portion. Place some watercress in the center and serve with French Dressing.'
A year earlier, Edith Barber, food editor of the New York Sun offered...[a recipe for] Chef's Salad in Edith Barber's Cook Book (1940). Her recipe differs significantly from Chef Louis's and like him, she doesn't say where she obtained the recipe. The original Chef's Salad was..."diet fare," which lends credence to Mariani's theory that it comes from California...Over time chef's salads became fancier, weightier..."
---American Century Cookbook: The Most Popular Recipes of the 20th Century, Jean Anderson [Clarkson Potter:New York] 1997 (p. 270-271)
"The chef's salad is a familiar yet fading star in the salad world...this still-beloved salad may have had a noble beginning. Though nobody has ever stepped forward to claim the title of the chef in 'chef's salad,' the dish has been attributed by some food historians to Louis Diat, the chef of the Ritz-Carton in New York City in the early 1940s...The concept of the chef's salad dates still earlier; one seventeenth-century English recipe for a 'grand sallet' calls for lettuce, roast meat, and a slew of vegetables and fruits."
---One-Dish Dinners: A New Chef's Salad, Gourmet, August 1999 (p. 100).
"Salmagundi
A dish composed of chopped meat, anchovies, eggs, onions with oil and condiments."
---Oxford English Dictionary, 2nd edition, Volume XIV (p. 399)
[1674: Blount...a dish of meat made of cold Turkey and other ingredients.]
"Salmagundi. a term dating back from the 17th century...In writing about salads of the 17th century, C. Anne Wilson (1973) explains the term thus: 'Sometimes an egg and herb salad was further enhanced by the addition of cold roast capon, anchovies and other meat or fish delicacies. Late in the 17th century the name of salmagundi was applied to mixtures of this type, and was subsequently corrupted to Solomon Gundy.' Hannah Glasse (1747) has three recipes for Salamongundy, but sums up the essence of this dish at the end of the third recipe: 'but you may always make a Salamagundy of such things as you have, according to your Fancy.'"
---Oxford Companion to Food, Alan Davidson [Oxford University Press:Oxford] 1999 (p. 684-5)
[NOTE: Mrs. Glasse's original Salmagundi & modernized version, courtesy of Food History News/Sandra L. Oliver
The famous 1926 Edgewater Beach Hotel Salad Book, Arnold Shircliffe (we have a 1955 12th printing copy) contains a salad recipe titled "Chef's Special." (p. 43) It is a far cry from what we know today as chef's salad. It is composed of romaine, endive, grapefruit, pineapple, olives, cream cheese, pimentoes. This book also contains a recipe for Salmagundi (p. 170). Ingredients are lettuce, cabbage, anchovies, chicken, hard-boiled egg yolks, parlsey, green beans. The earliest recipe we have titled "Chef's Salad" in an American cookbook was published in 1936.
Garden Salad Recipe Salam Recipes In Urdu Healthy Easy For Dinner For Lunch For Braai with Lettuce Photos Pics Pictures
Garden Salad Recipe Salam Recipes In Urdu Healthy Easy For Dinner For Lunch For Braai with Lettuce Photos Pics Pictures
Garden Salad Recipe Salam Recipes In Urdu Healthy Easy For Dinner For Lunch For Braai with Lettuce Photos Pics Pictures
Garden Salad Recipe Salam Recipes In Urdu Healthy Easy For Dinner For Lunch For Braai with Lettuce Photos Pics Pictures
Garden Salad Recipe Salam Recipes In Urdu Healthy Easy For Dinner For Lunch For Braai with Lettuce Photos Pics Pictures
Garden Salad Recipe Salam Recipes In Urdu Healthy Easy For Dinner For Lunch For Braai with Lettuce Photos Pics Pictures
Garden Salad Recipe Salam Recipes In Urdu Healthy Easy For Dinner For Lunch For Braai with Lettuce Photos Pics Pictures
Garden Salad Recipe Salam Recipes In Urdu Healthy Easy For Dinner For Lunch For Braai with Lettuce Photos Pics Pictures
Garden Salad Recipe Salam Recipes In Urdu Healthy Easy For Dinner For Lunch For Braai with Lettuce Photos Pics Pictures
Garden Salad Recipe Salam Recipes In Urdu Healthy Easy For Dinner For Lunch For Braai with Lettuce Photos Pics Pictures
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