Thursday, June 21, 2018

A summer salad

The first day of summer: Persian salad season begins. The link goes to a post with the recipe. Simple to make, goes with almost anything.

comments: 2

shallnot said...

My copy of “In a Persian Kitchen” by Maideh Mazda, 1960 printed in Japan (still in print) doesn’t contain that salad but…

My copy of “Rayess’ Art of Lebanese Cooking (trans. from Arabic)” by George N. Rayess, 1966 has:

Ordinary Salad

1.5 lbs lettuce or cucumbers
1.5 lbs tomatoes
3 tbsp vinegar or lemon juice
2 tbsp salt
4 tbsp olive oil
1 clove garlic

Cut vegetables. Mix together oil, salt, mashed garlic, and lemon juice or vinegar. Pour over the cut vegetables, toss well, and serve.


- 2 tbsp salt!
- I collect, what I consider, odd 1960s and earlier “ethnic cookbooks”. My 1952 “The Fine Art of Chinese Cooking: for the American kitchen” is quite fun.


Michael Leddy said...

Thanks for sharing the recipe. I will try it (with less salt!).