Salad and Salad Dressing Recipes
Thom's Recipe File
of Salads & Dressings:
I found a lot of good information on salads at
"Salad-Recipe.net" and this salads history information was
http://www.salad-recipe.net/Salad-history.htm where you will find
additional information to include...
In the last few decades the salad has become a full
participant in our meal-time activities, but it spent a long, hard time
reaching that acceptance. Today one can walk into
any restaurant and expect to find at least a small choice of salads big and
hearty enough to make a meal of, but it wasn't always so. Once relegated to
either an appetizer or a side dish, it was a meal only for people who where
either watching their figure or recovering from a medical problem. The salad
was considered effete at best and a dietary chore at worst.
Today both health and flavor conscious Americans make
salad a regular part of their diet. While nutritional education and evolving
attitudes have contributed to the vindication of the salad, it was the
persistence of salad makers and lovers that really made the salad what it is
today. So when you enjoy your next salad, you can feel good that you're no
only eating healthy, you're participating in one of the great culinary
The following is from
Stradley at "What's Cooking America". There is much more information
on the website
please take a look and check it our for yourself.
According to Linda Stradley, a sauce for a salad is
usually based on vinaigrette, mayonnaise, or other emulsified product.
Salad dressings and sauces have a long and colorful
history, dating back to ancient times. The Chinese have been using soy sauce
for 5,000 years; the Babylonians used oil and vinegar for dressing greens
nearly 2,000 years ago; and the ever-popular Worcestershire was derived from
a sauce used since the days of the Caesar. Indeed, early Romans preferred
their grass and herb salads dressed with salt. Egyptians favored a salad
dressed with oil, vinegar and Oriental spices. Mayonnaise is said to have
made its debut at a French Noblemans table over 200 years ago. Salads were
favorites in the great courts of European Monarchs - Royal salad chefs often
combined as many as 35 ingredients in one enormous salad bowl, including
such exotic "greens" as rose petals, marigolds, nasturtiums, and violets.
Englands King Henry IV's favorite salad was a tossed mixture of new
potatoes (boiled and diced), sardines and herb dressing. Mary, Queen of
Scots, preferred boiled celery root diced and tossed with lettuce, creamy
mustard dressing, truffles, chervil and hard-cooked egg slices.
In the Twentieth Century, Americans went a step further
in salad development - making it a fine art by using basic dressing
ingredients (oil, vinegar or lemon juice, and spices) and Yankee ingenuity,
to create an infinite variety of sauces and dressings to make salads the
best ever. "Store bought" dressings and sauces were largely unavailable
until the turn of the century. Many of the major brands of dressings and
sauces available today were on the market as early as the 1920s.
In 1896, Joe Marzetti opened a restaurant
in Columbus, OH and began to serve his customers a variety of dressings
developed from old country recipes. Consumer acceptance led Mr. Marzetti to
bottle and sell his dressing to restaurant customers in 1919.
In 1912 Richard Hellmann, a deli owner in New York, began to sell his blue
ribbon mayonnaise in wooden containers. One year later, in response to a
very strong consumer demand, Mr. Hellmann began to market the mayonnaise in
In 1925, the Kraft Cheese Company entered the salad products business with
the purchase of several regional mayonnaise manufacturers and the Milani
Company (which led to Krafts initial entry into the pourable dressing
business with French Dressing as its first flavor).
According to the "Wikipedia.org" a typical Caesar
salad comprises romaine lettuce and croutons dressed
with Parmesan cheese, lemon juice, olive oil, egg,
Worcestershire sauce, and black pepper, originally prepared
tableside. Caesar Cardini, who ran restaurants in Tijuana,
Mexico, in the 1920s-1940s, is commonly credited as the
As a historical addendum, the salad recipe was created at
a place operated by Cardini on the ground floor of the
Hotel Comercial at the corner of 2nd Street and
Main. In 1929-1930, Cardini moved his restaurant to the
newly constructed Hotel Caesar on Main St., nowadays
Avenida Revoluciσn, near the corner of 5th St. The
Hotel Comercial is long-gone, but the historic
"Comercial" building still stands at the same location, and
the Hotel Caesar's continues to operate to this day.
The restaurant closed in 1993, but after a renovation in the
late 1990's, the bar in the hotel began preparing table-side
"ensalada Caesar per tradition" and claim to serve the
"original Caesar salad".