Although I have memories of eating green salads my entire life, something I still think of these nutritious side dishes as a relatively modern dining custom.
This 1939 The Mazola Salad Bowl cookbook proves me wrong.
This 32 page cookbooklet is filled with tempting recipes and several full color photographs.
I was amused to read this snippet on the first page:
For Your Guidance: We have employed an entirely new technique in the “real life” photographs in this booklet. Each is a “homemaker’s view” – taken looking directly down on the salad – to guide you in arrangements and serving.
The little paperback imparts history, wisdom and salad etiquette, along with its many delicious recipes. It tells us that salads go back much further than I’d ever thought.
It’s another “old Roman custom” – mixing salad greens and “makings” in a big bowl, with plenty of good dressing. At least a story goes that the first salad-maker was a solid citizen of Rome who dabbled with the herbs and spices and oil while the cook was away, to produce our first salad dressing, which he poured over “Lactuca” or “Lettis” – which we now know as lettuce!
Here are a few recipes to try.
Stuffed Olive Dressing
1 teaspoon salt
1 teaspoon dry mustard
1 teaspoon granulated sugar
1 teaspoon paprika
¼ teaspoon cayenne pepper
2 tablespoons catsup
1 cup Mazola
¼ cup vinegar
1 (3 oz) bottle stuffed olives, sliced
Mix all the dry ingredients and the catsup together. Beat well with a hand beter or an electric beater at high speed, then add the Mazola one tablespoonful at a time, beating well after each addition. Add vinegar gradually, beating all the while. Add the olives and chill.
Makes about 1 ½ cups dressing, and is delicious on romaine or lettuce salad.
Grandfather’s Egg Salad
1 head lettuce
6 medium onions
12 hard cooked eggs
2 tablespoons vinegar
4 tablespoons Mazola
1 ½ teaspoons salt
¼ teaspoon pepper
1 teaspoon Worcestershire sauce
¼ cup grated sharp cheese
1 tablespoon minced parsley
With lettuce leaves line a salad bowl, china or glass preferred, unless you don’t mind a persistent flavor of Worcestershire sauce in your wooden bowl. The little lettuce leaves from the garden are supreme for this. Fill with alternate layers of sliced hard cooked eggs and sliced onions. Over this pour the dressing made by beating together the vinegar, Mazola, salt, pepper, paprika, and Worcestershire sauce. Sprinkle with the cheese and garnish with parsley. Serves 6 to 8 people.
— American Home
Whether from long ago, or longer ago than I ever imagined, I love salads. Enjoy your day … with a fresh salad on the side!