Tags

, , , ,

Did you ever get halfway through a recipe and then think, ”Uh-oh, I don’t think this one is going to be as good as it sounded on paper!”

I had that moment while preparing this salad for my recent dinner party. The dressing was the culprit-I was worried it would be too “bitey.” Thank goodness, my fears turned out to be completely unfounded. It was really delicious!

I chose this from the recipe book for the Women’s Institute of Cookery, which is a division of the Women’s Institute of Domestic Arts and Sciences. The institute was founded in the late 1890’s to help women learn the basics of household management, including food preparation. The volume of recipes was published in the 1920’s.

It comes with this preface: A salad made entirely of winter vegetables may be prepared when there are no fresh vegetables in supply. A good plan to follow when carrots, turnips or potatoes are being prepared for a meal is to cook more than is necessary for the one meal and then set aside part of them for a salad to be served at another meal.”

One recipe serves six people as an appetizer.

Ingredients
• 1 cup diced turnips
• 1 cup diced carrots
• 1 cup diced potatoes
• 1 tablespoon chopped onion
• ¾ teaspoon salt
• ¼ teaspoon prepared mustard
• ¼ teaspoon pepper
• 3 tablespoons white vinegar
• ¼ teaspoon paprika
• ½ cup oil
• Head of iceberg lettuce

Instructions

Place turnips, carrots and potatoes and onions into water and bring to boil.

Veggies, just before I set them to boil.

Boil for about 2-3 minutes, then turn off the water but allow to stay on the heat until they are cooked just to fork tender stage. (you do not want them to be mushy at all). Drain and set aside to cool in large bowl.

Place salt, mustard, pepper, vinegar, paprika and oil in a bowl. Add an ice cube.

The trick, I’ve learned, to quickening emulsion in oil/vinegar dressings is to add an ice cube.

Whisk the dressing until emulsified. Refrigerate until two hours before serving. You may have to remix the dressing before you pour it onto the vegetables.

Two hours before serving time, pour the dressing over the vegetables, mix thoroughly so all the vegetables are covered with dressing. Cover bowl and refrigerate to marinate.

Dishing out the salad.

Before serving, place a leaf or two of iceberg lettuce on salad plate. With a slotted spoon, dish out the marinated vegetables onto the iceberg. Serve!

The finished product. It’s really delicious and beautiful!

Advertisements