Tomato and Greens Salad

Of Note: Fresh greens were highly perishable during the Victorian era, and it was especially difficult to obtain them during the winter. Thus, salads were often a sign of wealth. Hosts were judged on their ability to make salads and in particular, their ability to prepare the dressing for the salad.

 

 

Servings: 2

 

 

 

Ingredients:

 

4 cups washed and torn salad greens

 

2 medium tomatoes

 

12 (approximately 2 ounces) Anchovy fillets (optional)

 

 

Dressing:

 

1 Tablespoon of vinegar

 

3 Tablespoons olive oil

 

1 pinch freshly ground pepper

 

1 pinch of Kosher salt

 

1 teaspoon scraped fine (sliced paper thin and minced) sweet onion

 

 

Process:

 

Place salad greens in a salad bowl or plate.

 

First cut the tomato in half vertically. Using a sharp knife, cut approximately 3/8” thick wedges from each half and arrange them in a circular pattern around the middle of the salad.

 

Artistically place the anchovy fillets if they are chosen.

 

Place all of the dressing ingredients in a bowl and whisk to thoroughly combine.

 

Place each salad at the table setting with the entree course.

 

Dress the salad as the course begins.