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Shaker Garden Salad

This recipe is adapted from The Shaker Cookbook, by Caroline B. Piercy (Random House 1953). Rub your wooden salad bowl with a clove of garlic. Gather together 2 large handfuls of the very tender young leaves of spinach, 2 inside stalks of celery, florets plucked from a head of cauliflower and a dozen baby carrots only 2 inches long. Wash all vegetables well, dry, chop coarsely. Place in the wooden bowl. Serve with Shaker herb salad dressing.

Makes 6 servings

Herb Salad Dressing

1 tablespoon minced onion

1/2 teaspoon salt

1/2 teaspoon dry mustard

1/8 teaspoon pepper

1 tablespoon thyme

1 tablespoon summer savory, minced

3 tablespoon tarragon vinegar

6 tablespoons olive oil

Add onion, salt, mustard, pepper, thyme and savory to vinegar and blend in the oil.

Toss onto greens above.

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