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Salad Days



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As we draw close to the peak of summer I thought it would be a good idea to have a look at three completely different salads from around the word and enjoy the diversity of one of the world’s most enduring culinary delights.  The salad has been with us in one form or another for thousands of years starting with the ancient Babylonians and Egyptians right up to the ploughman’s lunch which was introduced to Britain as part of a marketing campaign to get people eating more cheese after years of wartime rationing. 

Meanwhile In 1950’s Ireland a salad consisted of no more than 3 to 5 ingredients and were served in the same way in every household up and down the country from Donegal to Cork. This staple of town and country alike was prepared on a large dinning plate by the woman of the house who wielded an iron fist when it came to all things kitchen. Lettuce leaves would be washed and placed on this plate as the bed for the other ingredients to adorn.

These ingredients were invariable chopped scallions , one or two large slices of crumbed ham rolled in cylinder shapes , tomatoes quartered and placed in a circle around the edges , one or to boiled eggs sliced and placed on the lettuce to form an inner circle. A sixth optional ingredient of sliced or whole baby beetroot could be added but this was an extravagance that was saved for visiting dignitaries like a clergy man or relative from overseas.

In the late sixties and early seventies exotic side ingredients like coleslaw and potato salad began to appear as an accompaniment to the tradition Irish salad. This was made possible by the affordability of refrigerators and the introduction of the American style delicatessen to the Irish retail market. As of 2016 there are recorded 1024 known varieties salads in the world. And any number of these exotic foods can be found in your local corner shop as a grab and go meal option or as a snack alternative to crips or mars bar.

 

 

Coleslaw

Ingredients

White cabbage

Onion

Carrot

Mayonnaise

Seasoning

 

Method

 

Simply grate half of a white cabbage and a few carrots chop a couple of onions toss all into a large bowl. Add the mayo and seasoning taste. Add more veg or mayo as desired. Serve with just about anything.


 Coleslaw (The short cut version)

If you are not very forward thinking and have no white cabbage or mayo go to any late night shop and buy a medium Carton of coleslaw. Empty the coleslaw it into a large bowl grate in one large carrot and one finely chopped onion then mix and add seasoning. I usually add cayenne pepper or smoked paprika.



 

Broccoli salad

Ingredients

One head of broccoli

4 boiled eggs

4/5 big tomatoes

Mayonnaise

 

Method

Gently boil the broccoli for a few minutes (don’t overcook) allow to cool before putting in a large salad bowl.

Hard boil the eggs and allow to cool before cutting into medium sized pieces and tossing into the bowl.

Chop tomatoes into quarters or smaller and add to the bowl.

 

Add mayonnaise to taste  adding a pinch of salt and mix gently until the ingredients are mixed through each other. Serve as you wish.



 

Russian Salad


You will need a dicer for this recipe (See photo below)


Ingredients

8 medium Potatoes boiled and cooled

3 Carrots boiled and cooked

1 parsnip boiled and cooled

4 eggs boiled and cooled

One jar of cornichons

300 grams cooked ham

mayonnaise

Salt

Method

 

Dice all ingredients

Mix With mayo until white

Add salt to taste





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Enjoy your remaining salad days


Footnote

“Salad days” is a Shakespearean idiom referring to a period of carefree innocence.

Cleopatra says her early infatuation with Julius Caesar was foolish: “My salad days, when I was green in judgment.”  Green as a salad leaf, or locally “Green as grass”.



 
 
 

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