Tomato and Cauliflower Salad is a tasty, attractive salad – though it seems very old-fashioned. A hundred years ago salads were frequently arranged on a plate on a bed of lettuce, and this salad is a nice example of that type of salad.
For this salad, tomato slices are arranged in a circle on top of the lettuce. A dab of mayonnaise is spread around the center of the plate. The mayonnaise is then topped with the small cauliflower florets that have been marinated in French salad dressing. I made homemade French dressing using an old recipe that I previously posted. A hundred years ago French dressing was a vinaigrette with paprika rather than the typical orange bottled dressing that is common today.
When I served this salad, my daughter asked if she should eat the lettuce. I said that I don’t think that lettuce beds are typically eaten, but that she should go ahead and eat it if she wanted. I wonder why lettuce is generally left uneaten with this type of salad.
Here’s the original recipe:
I made several minor adaptions to this recipe. I skipped peeling the tomatoes. A hundred-years-ago tomatoes were often peeled, but today almost never. (And, I know from previous experiences doing various tomato salad posts that -at least by modern standards – that peeled tomatoes don’t look very good in a photo.)
I used less mayonnaise than the original recipe called for. I just thickly spread a dab of mayonnaise on the lettuce in the center of the plate.
Put the cauliflower in a small bowl. Pour French dressing over the cauliflower and stir gently to coat. Set aside. Arrange the lettuce on plate(s). Core tomatoes and cut into sixths. Arrange in a the tomato slices on the plate(s). Place dollop of mayonnaise in the center; spread over the lettuce in the center of the plate with the back of a spoon. Drain cauliflower, and put on top of the mayonnaise.
I recently made a hundred-year-old recipe for Sliced Beets in Lemon. They taste similar to pickled beets – though typically vinegar is used to pickle beets. This recipe instead called for lemon juice. This recipe is quite healthy with only 2 tablespoons of added sugar. .
The Sliced Beets in Lemon were lovely, and tasted very similar to the pre-packaged pickled beets sold in the produce section of my local store.
Here’s the original recipe:
It seems odd that the recipe called for optionally adding one hard-boiled egg to the pickling liquid. The recipe only makes enough liquid to cover one -or maybe two – hard boiled eggs. It seems like the recipe author either would have skipped the egg or used larger qualities of the ingredients so several eggs could be added. Maybe only one person in her family liked eggs in beets.
I was also a bit foggy on how to serve the Sliced Beets with Lemon “with a sprig of green leaves stuck into one end for garniture.” I interpreted it to mean that parley was to be used as a garnish.
sprigs of parsley or other green for garnishing, optional (I used flat leafed Italian parsley.)
Cut the greens off the beets, and place in a large saucepan. Cover with water and bring to a boil using high heat, then reduce heat to medium and simmer until the beets are tender when poked with a knife (30 – 40 minutes). Remove from heat and drain. Allow beets to cool slightly so they can be handled, then rub the skins off and slice beets into a bowl. Set aside.
Put water, lemon juice, sugar, and salt in a large saucepan; stir to mix. Then bring to a boil using high heat. Remove from heat; add bay leaf and then gently pour over the sliced beets. Chill.
If desired, a hard-boiled egg can be added to the liquid before chilling.
If desired, garnish with parsley or other greens before serving.
Fruit salad is perfect for hot summer days, so I was thrilled to find a delightful hundred-year-old recipe for Pineapple and Strawberry Salad. The fruits are paired with a sunny dressing that contains lemon juice, and pineapple or other fruit juices.
Here is the original recipe:
And, here is the original recipe for Golden Dressing:
Three-fourths cup of Golden Dressing seemed like a lot, so I used about 1/3 cup which seemed like plenty.
Here’s the recipe updated for modern cooks:
Pineapple and Strawberry Salad with Golden Dressing
2 cups diced fresh pineapple (dice into bite-sized pieces)
1 cup strawberries (cut into half – or quarters if the strawberries are large)
1/3 cup Golden Dressing – use more if desired
Put pineapple and strawberries in a bowl. Add Golden Dressing and stir gently to coat the fruit with the dressing.
1/4 cup pineapple juice, apple juice, or other light-colored fruit juice
1/4 cup lemon juice
1/3 cup sugar
Beat eggs for the yolks and whites until combined (but not foamy). Add the remaining ingredients, and beat until mixed. Put in a saucepan and cook using medium heat until the dressing thickens; stir constantly while cooking. Remove from heat and strain. Put in the refrigerator to cool. May be stored for several days.
Spring has sprung – and I’m enjoying spring foods like asparagus. I found a hundred-old-recipe for Asparagus Salad, and decided to give it a try. Chilled asparagus stalks and red pepper rings are arranged on a bed of lettuce. The salad was tasty, and made a lovely presentation in an old-fashioned way.
Here’s the original recipe:
In order to authentically replicate the original recipe, I suppose that I could have used canned asparagus, but somehow fresh asparagus just seemed like it would taste better, so that I what is used.
And, I skipped the French dressing that was enhanced with ketchup. It probably would be wonderful, but somehow it didn’t sound good to me.
Summer is the perfect time for salads to take center stage, so I was intrigued by a hundred-year-old recipe for Carrot and Apple Salad. The recipes called for arranging apple slices that are spread with mayonnaise on lettuce, and then sprinkling with grated carrot. The recipe also called for putting additional mayonnaise in the middle plate. Based on the recipe description, I couldn’t quite picture what the salad would look or taste like, so I decided to give it a try.
The Carrot and Apple Salad was fun to make. I enjoyed arranging the apple slices on the lettuce – then garnishing with grated carrot. This is a recipe that a child might enjoy helping make.
The salad was bright and sunny. And, it met the taste test with a delightful combination of textures. There was just the right balance due to the crispness of the apples, the crunchiness of the lettuce, the sweetness of the carrots, and the hint of a dressing. (My husband and I didn’t add any of the additional mayonnaise that was in the center of the plate when we ate the salad).
Here is the original recipe:
When I made this recipe, 1 cup of apple slices were not quite enough to make an attractive arrangement on the plate so I used additional slices. Similarly, 1 cup of grated carrot seemed like too much, so I only used about 1/2 cup.
1 – 1/2 cups thinly sliced peeled apples (I put the apple slices in a mixture of 1 cup water + 1 tablespoon lemon juice for 5 minutes to prevent browning; then drained and dried using paper towels.)
1/2 cup grated carrot
Arrange lettuce pieces on plate. Lightly spread mayonnaise on the top of each slice; then arrange the slices attractively on the lettuce. Sprinkle with the grated carrot. If desired, put additional mayonnaise in a small bowl in the center of the plate.
Some foods memories are associated specific events. Others are much more scattered. For me, Coleslaw is one of those food where I have scattered memories – some wonderful; others not so great.
I have rich memories of eating Coleslaw at family reunions, at church potlucks, and at home. Some renditions had a light vinegar dressing; others had rich mayonnaise dressings. Occasionally the coleslaw had a hint of pepper or contained celery seed. And, sometimes there were additional ingredients – chopped onion, apple, or green and red pepper.
But I also associate coleslaw with fast food joints – often with a runny mayonnaise-based dressing.
Suffice it to say that I have mixed feelings about Coleslaw. But, I had a cabbage in the refrigerator so when I saw a hundred-year-old recipe for Coleslaw in a home economics textbook I decided to give it a try. The Coleslaw dressing had a very mild flavor with just a hint of sugar and vinegar, which allowed the flavor of the cabbage itself to shine. That said, I prefer Coleslaw dressings with a more pronounced sweet-sour flavor, so I probably won’t make this recipe again.
This process for making this recipe is similar to the method used to make custard. I got this recipe from a home economics textbook. The author seeks to build upon skills learned in previous lessons. So she often referred back to previous recipes that used similar processes – in this case to a recipe for soft custard. I previously posted the hundred-year-old soft custard recipe.
Put egg (or egg yolks), salt, mustard, cayenne (red) pepper, and sugar in a small mixing bowl; beat until combined. Set aside.
Put the milk in a heavy sauce pan (use a double boiler if available); then heat using medium heat. Stir constantly until the milk just barely begins to bubble, then remove from the heat.
Place a small amount (approximately 1 – 2 tablespoons) of hot milk into bowl with the egg mixture, stir quickly. Add this mixture to the hot milk and stir. (This helps prevent the egg from coagulating when the egg is introduced to the hot liquid.) Return to stove and cook, using medium heat while stirring constantly until the mixture just begins to thicken or coat a spoon. Remove from heat; stir in butter and vinegar Strain and then pour over the shredded cabbage. Chill at least 3 hours before serving. Stir before serving.
Sometimes coleslaw with its typical sugary, mayonnaise-based dressing can seem like a bit much. I recently came a hundred-year-old dressing for Cabbage Salad with Ham that calls for simply dressing it with warm vinegar. The simplicity of the dressing really brings out the flavor of this salad.