Columella Salad Or Ancient Roman Salad Food
COLUMELLA SALAD OR ANCIENT ROMAN SALAD
From Columella, Re Rustica, XII-lix You can use mint and pennyroyal both in the recipe if desired. The Ancient Romans used lettuce and rocket many plants were eaten raw-watercress, mallow, sorrel, goosefoot, purslane, chicory, chervil, beet greens, celery, basil and many other herbs.
Provided by That is Dr House to
Categories Cheese
Time 10m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Directions: Addito in mortarium satureiam, mentam, rutam, coriandrum, apium, porrum sectivum, aut si non erit viridem cepam, folia latucae, folia erucae, thymum viride, vel nepetam, tum etiam viride puleium, et caseum recentem et salsum: ea omnia partier conterito, acetique piperati exiguum, permisceto. Hanc mixturam cum in catillo composurris, oleum superfundito.
- OH yes, ahem if you don't read Latin:.
- Put savory in the mortar with mint, rue, coriander, parsley, sliced leek, or, if it is not available, onion, lettuce and rocket leaves, green thyme, or catmint. Also pennyroyal and salted fresh cheese. This is all crushed together. Stir in a little peppered vinegar. Put this mixture on a plate and pour oil over it. (Columella, Re Rustica, XII-lix).
- Nuts can be added if you like.
Nutrition Facts : Calories 311.9, Fat 14.5, SaturatedFat 8.2, Cholesterol 32, Sodium 585.7, Carbohydrate 32.5, Fiber 20.5, Sugar 1.1, Protein 20.2
CYBELE'S SALAD
From Sensuous Vegetarian Barbecue. Whole-grain pasta, cashews, and a bevy of vegetables are the gifts of Cybele, the ancient Asian goddess of the earth. Cooking time includes chill time.
Provided by BB2011
Categories Vegetable
Time 2h35m
Yield 4 side salads, 4 serving(s)
Number Of Ingredients 13
Steps:
- Place cashews in baking dish and bake at 350F for 10 to 15 minutes, or until they give off a fragrant odor and are lightly roasted. Stir the cashews occasionally while they bake to make sure that they brown evenly. Set aside.
- While the nuts are roasting, combine the zucchini, red pepper, and mushrooms in a large bowl. Add 1 tablespoon olive oil and 1 tablespoon tamari. Mix well. Place a rack with small holes over the bottom rack of your grill. Transfer the vegetables to the rack and cook over low heat, stirring often, until they are tender but still crisp (10 minutes or less). Put a large kettle of water on to boil while the vegetables are cooking.
- Place the roasted vegetables in a salad bowl and chill.
- Cook the pasta in boiling water according to the directions on the package. Drain the pasta and rinse briefly under cool water.
- Add the cooked pasta to the vegetables. Add the parsley and scallions.
- In a small bowl, combine the ingredients for the dressing. Pour this dressing over the vegetables and pasta. Mix well and refrigerate about 2 hours.
- Add the cashews and mix again just before serving.
Nutrition Facts : Calories 521.7, Fat 26.9, SaturatedFat 4.4, Sodium 279.3, Carbohydrate 61.7, Fiber 4, Sugar 6.1, Protein 17.5
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