On Salads

Appears in

A Shilling Cookery for the People

By Alexis Soyer

Published 1854

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WHAT is more refreshing than salads when your appetite seems to have deserted you, or even after a capacious dinner—the nice, fresh, green, and crisp salad, full of life and health, which seems to invigorate the palate and dispose the masticating powers to a much longer duration. The herbaceous plants which exist fit for food for man, are more numerous than may be imagined, and when we reflect how many of these, for want of knowledge, are allowed to rot and decompose in the fields and gardens, we ought, without loss of time, to make ourselves acquainted with their different natures and forms, and vary our food as the season changes.

Although nature has provided all these different herbs and plants as food for man at various periods of the year, and perhaps at one period more abundant than another, when there are so many ready to assist in purifying and cleansing the blood, yet it would be advisable to grow some at other seasons, in order that the health may be properly nourished.

However, at what period of the year or at what time, these may be partaken of, the following dressing is the one I should always recommend.

In my description of salads, I have advised and described the use of them as plainly dressed, such as they are in many parts of Europe, but perhaps many of our readers will want to know how the sauce is made which is often used with the salad herbs, or such as the Italian count used to make some years since, by which he made a fortune in dressing salads for the tables of the aristocracy. It is as follows:—