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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