A crisp, colorful salad served in a handsome bowl makes a novel and nourishing cocktail-hour appetizer, and may serve as a first course, too. On informal occasions, when dinner is served “lap style,” prepare an extra-large salad and continue to serve it throughout the evening, right up to dessert.
This is Apertifs, Card 22 from the 2 in 1 International Recipe Card Collection. The card contains two drinks, a recipe for Green Appetizer Salad, and a recipe for Lemon Mint Salad Dressing. I’ve combined the salad and salad dressing into one recipe. The salad serves 4-6. Copyright 1977 by Random House, Inc. All rights reserved. Printed in the USA.
Adonis
2 jiggers dry sheery
1 jigger sweet red vermouth
1 dash orange bitters
Stir well with ice and strain into cocktail glass. For a Greek Adonis, follow instructions as before, but add 1 tablespoon ouzo to mixture before stirring with ice. The picture on the card shows a Greek Adonis.
Triple Crown
2/3 jigger dry vermouth
2/3 jigger gin
1/3 jigger Cointreau or triple sec
3 dashes orange bitters
Shake well with ice and strain into prechilled cocktail glass. Garnish with orange twist.
Green Appetizer Salad with Lemon Mint Dressing
Ingredients
Salad
- 1 medium head iceberg lettuce
- 1 medium head romaine lettue
- 1 green or red pepper cut into 1-inch strips
- 12 scallions sliced
- 1 medium cucumber peeled and thinly sliced
- 12 radishes sliced
- 12 black Green olives
- 1 clove garlic
- 6 to matoes peeled and cut into wedges
- 1/2 pound feta cheese crumbled
Dressing
- 12 fresh mint leaves cut into thin strips
- 1 tablespoon white sugar
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1/2 teaspoon dry mustard
- 2 tablespoons lemon juice
- 1/4 cup olive oil
Instructions
Dressing
-
Pulverize mint leaves, sugar, salt, pepper, and mustard with mortar and pestle. Place in screw-top jar. Add lemon juice and olive oil. Cover and shake thoroughly until blended. Set aside.
Salad
-
Tear lettuce into bits, wash, drain, and chill.
-
Prepare vegetables and mix together with olives.
-
Rub salad bowl with garlic and discard garlic.
-
Toss salad greens with dressing. Toss in vegetable-olive mixture.
-
Arrange tomato wedges and crumbled feta cheese on top of salad.
Leave a Reply