1970's Recipes ~ Salads

Summer Salad

  • 12 ounces strawberries
  • One large cucumber
  • Half ounce freshly chopped mint
  • Freshly ground pepper
  • Half pint unsweetened apple juice
  • Half pound diced chicken breast

Thinly slice the cucumber, season and sprinkle with mint, then pour over two thirds of the apple juice and chill for half hour. Slice or halve the strawberries, then pour over the remaining apple juice. Chill for a further 30 minutes, then drain the strawberries and cucumber. Mix together in a bowl and toss with the chicken, chill and finish with a garnish of mint leaves.

Serves 4-6.

Mushroom Gougere

  • Choux pastry as required
  • 2 ounces polyunsaturated margarine
  • Quarter pint water
  • Two and a half ounces whole wheat flour
  • 2 Eggs
  • 2 ounces low fat Cheddar cheese, grated

Filling:-

  • 2 tablespoons polyunsaturated oil
  • One onion, chopped
  • 8 ounces sliced mushrooms
  • 2 Garlic cloves, crushed
  • One tablespoon whole wheat flour
  • Quarter pint vegetable stock
  • 3 ounces roughly chopped walnuts
  • 2 tablespoons chopped parsley
  • Salt and pepper

Melt the margarine in a large pan then add the water and bring to boil. Add the flour all at once and beat until the mixture leaves the side of the pan. Cool slightly, then add the eggs one at a time, beating vigorously until glossy then beat in the cheese. Spoon the pastry around the edge of a greased 2 pint oven proof dish.

To make the filling;-
Heat the oil in a pan, add the onion and fry until softened. Add mushrooms and garlic and fry for a further 2 minutes. Stir in the flour, then add the stock and bring to the boil, stirring continually. Cook for 3 minutes, or until thickened. Stir in all but 2 tablespoons of the walnuts and parsley, then add salt and pepper to taste. Pour the filling into the centre of the dish and sprinkle with reserved walnuts. Bake in a pre-heated moderately hot oven, Gas mark 6, (200 C. 400 F.) for 40-45 minutes until the pastry is golden brown. Serve immediately.

Serves 4.

Whole wheat Brazil Salad

  • 3 ounces dried black-eyed beans, soaked overnight in cold water
  • 4 ounces whole wheat grain soaked overnight
  • 6 tablespoons natural yoghurt
  • 2 tablespoons olive oil
  • 3 tablespoons lemon juice
  • 3 tablespoons fresh chopped mint
  • Salt and freshly ground pepper
  • Half cucumber, diced
  • 8 ounces tomatoes, skinned and roughly chopped
  • 4 ounces low fat Cheddar cheese, grated
  • 4 ounces Brazil nuts, roughly chopped
  • Lettuce leaves and mint sprigs, to garnish

Drain the beans and place in a saucepan of water. Bring to the boil and simmer gently for one and a half hours, or until tender. Meanwhile, drain the whole wheat and place in a saucepan of water, bring to the boil and simmer gently for 20-25 minutes, or until tender. Drain, rinse well with cold water and allow to cool for 30 minutes. When the beans are cooked, drain and also allow to cool for 30 minutes. Whisk the yoghurt and olive oil together with the lemon juice and mint add seasoning to taste. Put the whole wheat, beans, cucumber, tomatoes, cheese and Brazil nuts in a bowl. Pour over the dressing and mix well. Line a salad bowl with lettuce leaves and pile in the whole wheat salad on in the centre, garnish and chill.

Serves 4–6.

Cheese, Orange and Onion Salad

  • 8oz cubed cheddar cheese
  • 2 oranges
  • 2 medium-sized onions
  • 4 slices white bread (1/2 inch thick)
  • Fat for frying
  • Watercress
  • French dressing:
  • 6 tablespoons olive oil
  • 2 tablespoons lemon juice
  • 1 tablespoon orange juice
  • Grated rind of 1 orange
  • Salt and a pinch of cayenne pepper

Place cheese in a mixing bowl. Remove rind and pith from oranges, and cut oranges into segments. Peel onions, slice thinly and separate into rings. Cut bread into ½-inch cubes, and fry in hot fat until golden brown, drain. Wash watercress. Mix all dressing ingredients together. Toss salad ingredients in the dressing, keeping them separate from each over. Arrange on a large flat dish in overlapping circles.

Chicory Salad

  • 4 large heads of prepared chicory
  • 2 tablespoons melted butter
  • 1 tablespoon chopped parsley
  • Small pieces of tomato
  • 5 hardboiled eggs
  • 2 tablespoons double cream
  • Salt and pepper

Carefully separate and remove the leaves from the chicory, stopping when it comes to the central core of very small leaves. Shell the eggs, mash with a fork and mix them with the butter and cram. Season well. Fill the separated chicory leaves with the mixture, and arrange on a round serving dish with a few pieces of tomato on each. Put the cones of chicory in the middle.

Orange Salad

  • 2 large oranges
  • Lettuce
  • One teaspoon mustard
  • ½ teaspoon sugar
  • 1½ tablespoonfuls oil
  • 1½ tablespoons white vinegar
  • Salt and pepper

Peel the oranges. Cut away as much pith as possible. Cut into sections and remove any pips. Arrange the washed and dried lettuce on a suitable dish. Top with the orange. Put the mustard in a saucer and add seasoning and sugar, then blend in the oil and vinegar. Pour dressing over the salad just prior to serving.

Anchovy and Pasta Salad

Serves 4

  • 1oz Anchovies – chopped
  • 4ozs frozen French Beans – cooked
  • 6ozs Pasta Shells
  • 4ozs Mushrooms – washed and sliced
  • 1 teaspoon Lemon Juice
  • 2 tablespoons Parsley

Dressing:

  • 4 tablespoons Polyunsaturated Oil
  • 2 tablespoons Vinegar
  • ¼ teaspoon Dry Mustard
  • Pinch of Sugar
  • Salt & Pepper

Cook according to instructions the frozen French Beans.
Cook Pasta Shells in boiling lightly salted water for 13 minutes, then drain.
Place all dressing ingredients in a screw top jar and shake for a few seconds until thoroughly mixed. Mix together in a bowl all remaining ingredients and toss in the dressing.

Brown Rice Salad

  • 8ozs Brown Rice
  • 1 green Pepper, seeded and diced
  • 1 red Pepper, seeded and diced
  • 7ozs Corn Niblets
  • 5 teaspoons chopped fresh Parsley
  • 2ozs Peanuts
  • 3 tablespoons Lemon Juice
  • Celery Salt
  • Pepper
  • Watercress, to garnish

Cook the rice in plenty of lightly salted boiling water, for 10-15 minutes until tender, then drain. Rinse through with cold water and drain thoroughly. Leave to cool completely.
In a large bowl, mix the cold rice, pepper, corn niblets, parsley, peanuts and lemon juice and season well with celery salt and pepper.