Salads satisfy the hot-weather craving for refreshing food, attractively served
MARGARET E. READ
SUMMER time is ‘salad’ time, for then, if ever, our flagging appetites crave cool, refreshing fruits and vegetables, cold meat or chicken, attractively served either as salads, or with salads. Few people to-day need to be urged to eat salads. Their use in their dafly diet has become unquestioned, but their appeal to the appetite depends largely upon new ways of preparing them, and their attractiveness to the eye.
The prime requisite of a salad, and of all salad ingredients, is coldness. Fresh vegetables should be washed carefully, dried and put on ice to become very cold and crisp. Cooked vegetables must, of course, be cooked sufficiently, but not over much, and then allowed to become quite cold before using. Every pert of a salad ought to be edible, and no food should ever be served in a salad which is not good enough to be served by itself. The flavor and the appearance are both improved if the ingredients are well marinated so that all parts are covered by dressing; but a salad should not appear to have been much handled. Great care ought to be taken in the arrangement, so that the appearance is distinctly pleasing.
There are an infinite number of salad dressings, and much of the success of a salad depends upon the proper selection of such adjuncts. Oftentimes it is necessary to use two dressings, as many vegetables are improved by being marinated with Freneh'dressing, and served with mayonnaise, Russian or various other dressings.
Some Salad Suggestions
THE following delicious and appetizing summer salads are suggested:
Rosebud Salad—Cook small young beets until tender. Remove the skins and chill thoroughly. Soak for at least half an hour in French dressing made with tarragon vinegar. Arrange a nest of small lettuce leaves, and place the whole beets to resemble rosebuds amongst foliage. Serve with mayonnaise or sour cream dressing.
Fresh Peas and New Potato Salad—An excellent way of using the small new potatoes is to clean, scrape and cook them until they are tender. Then chill thoroughly, and mix one and one-half cups of potatoes with one and one-half cupfuls cold, cooked green peas, one tablespoonful onion chopped very fine and one-quarter of a cupfuls chopped parsley. Season to taste. Marinate well with French dressing and leave in the refrigerator or very cold place until thoroughly chilled. Serve on lettuce or romaine with Russian dressing.
Shrimp Salad—Carefully dean the shrimps and remove intestinal veins. Mix together two cupfuls shrimps, broken in small pieces; one and one-half cupfuls diced cucumbers, one cupful green peas and seasonings. Marinate with French dressing and set aside to chill. Serve on watercress with Roquefort dressing, and garnish with hard boiled eggs and sliced tomatoes.
Green Bean Salad—Chop one-half cupful onions very fine and mix them with three cupfuls coid cooked
green beans, one-quarter of a cupful chopped green peppers, one-quarter of a cupful chopped pimentoes, salt and a pinch of cayenne. Marinate with French dressing and chill thoroughly before serving on crisp lettuce leaves with Thousand Island dressing, Garnish with a cheese carrot, wThich is made by moistening yellow cream cheese with cream or mayonnaise until soft enough to work into shape. Then roll like a carrct, and stick a spring of parsley in the top to resemble 'he foliage.
Chow Chow Sr lad—Mix together two cuj fuis shredded cabbage, one-half cupful diced celery, .nehalf cupful chopped green peppers, one-quarter of a cupful finely chopped onions and one cupful chopped rip tomatoes, from which the skins have been removed Season with salt, pepper ar.u paprika, marinate well with French dressing and chill thoroughly before serving on crisp lettuce leaves. Garnish with radish roses.
Cold Meat Salad—Smah amounts of left-over meat may be effectively used in this salad. Cook one-third of a cupful rice in boiling salted water, drain and wash wen with cold water to remove all starch, so that each kernel is separate and distinct. This will make about one cupful cooked rice, and to it add two cupfuls cold cooked meat or fowl, onehalf cupful chopped green peppers, one tablespoonful chopped onion, salt and pepper. Mix with French dressing, and serve very cold on lettuce or romaine with horseradish dressing. Radish roses make an attractive garnish.
Stuffed Tomato Salad — Peel tomatoes, and from the stem end scoop out seeds and pulp. Sprinkle the inside with salt and pepper. Mix together one cupful chopped green peppers, one-half cupful chopped celery, two tablespoonfuls onions, chopped very fine, salt and pepper. Marinate with French dressing and fill the tomato shells. Set aside to chill thoroughly, and serve on lettuce or watercress with mayonnaise or boiled dressing.
Sweetbread Salad — Sweet breads should be used as soon as possible after they are purchased. Soak them for one hour in cold water then cook in acidulated, salted boiling water slowly, for twenty minutes. Drain and put into cold water, so that they will be firm. When cold cut in cubes, and mix one cupful sweetbreads with one cupful diced celery, one-quarter of a cupful chopped green peppers, two tablespoonfuls capers and a quarter of a cupful pimentoes, cut in strips. Season with salt, pepper and a dash of cayenne. Marinate
French Dressing, and set aside to chill. Serve very cold on lettuce, with mayonnaise dressing.-
Cherry and Pineapple Salad Stone two cupfuls red cherries, and cube an equal amount of fresh or canned pineapple. Add sugar to taste, and set aside to chill. Just before serving add one-half cupful blanched almonds. Arrange attractively on white lettuce leaves, and serve with maple syrup dressing.
Orange and Rhubarb Salad—Wash and cut rhubarb in one-half inch pieces. Cover with cold water and bring to the boiling point. Then drain, cover with cold water and allow it to stand until cold. Drain again thoroughly, and add an equal quantity of oranges, from which the membranes have been removed and the sections broken in pieces. Sprinkle generously with sugar, and when thoroughly chilled add shredded cocoanut. Serve on white lettuce leaves with French dressing or honey salad dressing, and garnish with maraschino cherries.
Watermelon Salad—Cut in cubes three and one-half cups watermelon, removing the seeds. Pare and slice two and one-half cupfuls fresh peaches. Combine the two fruits, sprinkle with sugar and pour over one-half cup lemon juice. Marinate well, and let stand several hours in a very cold place. Just before serving mix in a few raisins. Arrange attractively on lettuce leaves, using whipped cream dressing.
Boiled Dressing—Mix together one teaspoonful salt, one cupful granulated sugar, one tablespoonful flour and two teaspoonfuls mustard; add two cupfuls boiling water and cook in a double boiler until thick. Then stir in one cupful vinegar and add the warm liquid to two well beaten eggs. Return to the double boiler and cook five minutes longer. Upon removing from the heat beat in one tablespoonful butter.
French Dressing—Mix together onehalf teaspoon salt, one-quarter teaspoonful mustard, pinch of cayenne and onehalf teaspoonful sugar; and to these add one tablespoonful vinegar, one tablespoonful lemon juice and six tablespoonfuls salad oil. Shake all together vigorously. French dressing may be varied in a number of ways; tarragon vinegar may be used in place of ordinary vinegar, or one may use lemor or grapefruit juice entirely instead of vinegar; also there are a number of spices or flavourings one may add to give zest.
Piquant French Dressing—To the
above ingredients for French dressing add one-half teaspoonful onion juice or garlic, one teaspoonful chili sauce, catsup or chopped pickles, and one teaspoon Worcestershire sauce. Chill thoroughly and shake vigorously before serving.
Sour Cream Dressing—Slightly beat one-half cupful sour cream, and gradually add two tablespoonfuls vinegar, onehalf teaspoonful salt, pinch of cayenne and one-eighth teaspoonful mustard. Finely chopped onions or peppers may be added occasionally as a variation.
Mayonnaise—Many people consider mayonnaise very difficult to make, but as a matter of fact after a little practice and by following certain directions one’s success may be assured and unvaried. Some experts maintain that they have better mayonnaise when dishes and all ingredients are kept very cold, though others assert that this is unnecessary.
Mix together one teaspoonful mustard,
one teaspoonful salt, onë-haif te&gpöóli-ful powdered sugar, a pinch of cayenne pepper, and to these add two well beaten egg yolks. Add one-half teaspoonful vinegar and beat well. Add, very gradually, one and one-half cups salad oil, at first just a drop or so at a time, and beat constantly. As the mixture thickens thin with vinegar or lemon juice, using only a teaspoonful of either at a time until in all two tablespoons of vinegar and two tablespoonfuls of lemon juice have been used. Thorough and constant beating is essential.
The crucial time is during the first additions; if a good emulsion is produced at the beginning there is little danger later and then oil may be added in larger quantities. Mayonnaise should be stiff enough to hold its shape.
Russian Dressing—To one cupful mayonnaise add one-quarter of a cupful whipped cream, one-half cupful chili sauce, two tablespoons chopped green peppers, two tablespoonfuls chopped pimentoes and one hard boiled egg cut in cubes. Mix well just before serving, and chill thoroughly.
Horseradish Dressing—This dress ing is very simply made by combining an equal quantity of mayonnaise and prepared horseradish. Its tang and zest make it a very excellent dressing for certain meat or fish salads, which might otherwise be rather bland.
Roquefort Dressing—With a fork break up six tablespoonfuls Roquefort cheese, and to it add one-half teaspoonful salt, pinch of cayenne, one-half teaspoon mustard and two tablespoonfuls vinegar. Mix thoroughly, then gradually add one-third of a cupful salad oil, beating constantly. Lastly add two teaspoonfuls Worcestershire sauce.
Thousand Island Dressing—To one cupful mayonnaise add one-third of a cupful chili sauce or catsup, one-third of a cupful whipped cream, one chopped pimento, one tablespoonful chopped green pepper, one tablespoonful chopped pic les and one tablespoonful Worcestershire sauce or tarragon vinegar. Beat well, so that all ingredients are thoroughly blended. Serve very cold on lettuce, endive, romaine or various salads.
Whipped Cream Dressing—Whipped cream dressing is made by combining an equal quantity of mayonnaise with whipped cream, and is delicious with various fruit salads. Frequently plain whipped cream is used on fruit salads, but the addition of mayonnaise vastly improves the flavor.
Honey Salad Dressing—Beat three egg yolks until thick and lemon-colored, add one and one-half tablespoonfuls strained honey and cook in a double boiler, stirring constantly. When thoroughly heated add alternately onequarter of a cupful olive oil and one and one-half tablespoonfuls grapefruit juice, adding only a little of each at a time. Season to taste with salt, and when thick remove from the fire, and cool. Just before serving add one-quarter of a cupful heavy cream, which has been whipped.
Maple Syrup Salad Dressing—Heat one-quarter of a cupful maple syrup to boiling point, and slowly add it to three well beaten egg yolks, stirring constantly. Cook two minutes, stirring all the time. When cool add one-quarter of a teaspoonful salt and one tablespoonful lemon juice. Set aside to get quite cold, and just before serving add one-half cupful heavy cream, beaten stiff.
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