This recipe is called a "French Salad" and it comes from Maria Rundell’s 1808 cookbook, “A New System of Domestic Cookery”. I know, 1808, now that’s the early 19th century, but it turns out that this is very similar to several different 18th century recipes for salad. Salads have been around for hundreds of years, even thousands of years. We know that the Romans had salads and in the 17th and 18th century, the French and Italians were known for their salads.
This one’s called a French salad, and that’s quite likely because the English were so fond of French cooking. In fact, they imported French cooks to cook for them, so salads were kind of known as a French dish in the English culture.
But basically, this salad is a “meat salad” it didn't really have lettuce, tomatoes, etc., the common element that seems to tie all these kinds of salads together was the dressing which was usually some type of vinaigrette dressing. Let me know if you tried this specific recipe, I hope you enjoyed this small article.
Ingredients:
§- 2 or 3 Anchovies
§- 1 Chopped Shallot
§- ¾ cup chopped Parsley
§- 1 Tbsp. Olive or Almond Oil
§- 2 Tbsp. Lemon Juice
§- 2 Tbsp. Distilled Vinegar
§- 1 tsp. Mustard of choice
§- Salt to taste
§- Pepper to taste
§- ¾ pound Roasted Chicken completely cooled
Mince your anchovies and mix with the shallot and parsley. In another bowl, mix your oil with the lemon juice, vinegar, mustard, salt and pepper and whisk together, then add it back to the other bowl and mix well.
Next, break your chicken up into small pieces or strips and add it to the vinaigrette, completely coating the chicken. Cover your bowl and set aside in a cool place like your refrigerator for about 3 hours.
This would traditionally have been served on toast, but can also be served as a sandwich or even straight out of the bowl.
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