Dress for Success: Salad Dressing Recipes

Splashy, classy or saucy, salad dressings amplify the flavor of your favorite fruits and vegetables.

June/July 2006
BY Jim Long  
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Salad Dressing Recipes:

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Believe it or not, salads and the dressings that accompany them have a history as rich and colorful as the cultures from which they evolved. For instance, the Chinese have used soy sauce for thousands of years to dress vegetables. The ancient Babylonians favored oil and vinegar dressings. The royalty of Egyptian dynasties left written accounts of various oil and vinegar dressings, which included imported herbs and spices.

Denizens of the great courts of Europe favored elaborate salads. Prestigious royal salad chefs combined as many as three dozen ingredients in one enormous salad bowl, including exotic greens, fragrant rose petals, marigolds, nasturtiums and vegetables. Mary, Queen of Scots, is said to have preferred boiled celery root, tossed with lettuce, served with a creamy mustard dressing, truffles, chervil and diced, hard-cooked eggs.

Servers delivered the exotic salads of the royal courts to applause and fanfare and paraded them like grand trophies. Chefs competing for positions in the royal kitchens concocted elaborate salads for their wealthy patrons, dreaming up ways to blend the various ingredients’ flavors together in the most impressive, colorful and innovative way and guarding these recipes for their lifetime, sharing it only on their deathbed — if then.

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