Old Fashioned Salad Recipes

NZ Woman's Weekly 25/1/2013

Wendyl Nissen

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Green Salad Bowl with Claret Dressing:

I chose this salad because of its unique dressing, which I’ve never seen before. It gave the salad a lovely flavour and would go well with duck or game for dinner.

Ham Aspic Salad:

I have had an aversion since childhood to gelatine salads after I was made to eat one with peas floating in jelly. My daughter was kind enough to sample this recipe and says it was “okay”.

Green Salad Bowl with Claret Dressing:

1 clove	Garlic, cut in half
½	Lettuce, head
½	Endive, head
½ head	Chicory, head
½ bunch	Watercress
¾ tsp	Salt
1 dash	Pepper
½ cup	Olive oil
2 tbsp	Lemon juice
2 tbsp	Red wine, such as claret

Ham Aspic Salad:

1½ tbsp	Gelatine
½ cup	Water, cold
3 cups	Tomato juice
1 dash	Salt
1 tsp	Sugar
1	Bay leaf
1 tbsp	Onion, chopped
3 cups	Ham, minced

Directions

Green Salad Bowl with Claret Dressing:

Rub a large salad bowl with garlic halves. Tear the salad greens into pieces and place in the bowl.
Season with salt and pepper, pour olive oil slowly over greens and toss together until coated, but not saturated.
Pour lemon juice and claret over the salad and toss once more. If you can’t find endive or chicory, replace with rocket and cos.

Ham Aspic Salad:

Soften the gelatine in cold water for five minutes.
Heat the tomato juice, then add salt, sugar, bay leaf and onion. Simmer for 10 minutes.
Strain, add gelatine, and stir and cool. Add the ham, pour into a mould and chill. When it is firm, de-mould and decorate on your plat