A salad by any other name might taste just as good, but do you know how the following salads and dressings got their names?
1. Cobb salad is named for:
a. Actor Lee J. Cobb
b. Baseball player Ty Cobb's training fuel
c. Served with corn on the cob at Chasen's Restaurant in Hollywood
d. Bob Cobb, owner of Hollywood's Brown Derby restaurant
2. Caesar salad is named for:
a. Caesar's Palace, Las Vegas
b. Roman emperor Julius Caesar
c. Comedian Sid Caesar
d. Caesar Cardini, a chef in Tijuana, Mexico
3. Nicoise salad is named for:
a. Nice, France
b. Julia Child's daughter, Nicoise
c. Nicoise, Calif.
d. Chef Auguste Escoffier's wife
4. Waldorf salad is named for:
a. Waldorf, Md.
b. Waldorf-Astoria Hotel in New York
c. Chef Waldorf Puck
d. The Duchess of Waldorf
5. Crab Louis is named for:
a. The city of St. Louis
b. Louis the 14th of France
c. Louisville, Ky.
d. Who knows?
6. Ranch dressing is named for:
a. Roy Rogers' homestead
b. A fictitious Mrs. Ranch
c. Hidden Valley Ranch, an actual dude ranch
d. The John Wayne movie, "True Grit"
7. Thousand Island dressing is named for:
a. Hawaiian Islands
b. A fictitious marketing title
c. Seattle's Thousand Island Restaurant
d. Thousand Islands in New York
8. Green Goddess dressing is named for:
a. Green Goblin's girlfriend in Spiderman comic books
b. A play called "The Green Goddess"
c. Naomi Goddess, Chasen's Restaurant owner
d. Hedda Hopper, famed Hollywood columnist
9. Mesclun is:
a. Baby field greens
b. Greek salad
c. Ranch-style dressing
d. Emeril's sous chef
10. Who's the "chef" in chef's salad?
a. Auguste Escoffier
b. Julia Child
c. Emeril Lagasse
d. We don't know
11. What gives Golden Glow salad its "golden glow?"
a. Sugar sprinkled with brandy and flamed
b. Fluorescent marshmallows
c. Orange- and/or lemon-flavored gelatin
d. Serving it outdoors at sunset
12. The most popular salad dressing today is:
a. Raspberry vinaigrette
1. d. The Brown Derby restaurant was a favorite hangout of early Hollywood stars, such as Jimmy Durante and Katharine Hepburn. Late one night in the 1920s, a hungry Bob Cobb created the salad from the kitchen's leftovers. It became a signature item. The original recipe included chopped avocado, celery, tomato, chives, watercress, hard-boiled eggs, chicken, bacon, and Roquefort cheese.
2. d. The Caesar salad was born at Caesar's Place in Tijuana, Mexico, on July 4, 1924. Owner Caesar Cardini ran short on ingredients and improvised with what was on hand: romaine leaves, Parmesan cheese, olive oil, lemon juice, a raw egg, Worcestershire sauce, and croutons. (The salad was a hit with the Hollywood set who frequently drove to Tijuana during the Prohibition era.) Wallis Simpson, the duchess of Windsor, supposedly popularized it in Europe. In 1926, Caesar's brother, Alex, added anchovies to the dressing and referred to it as "Aviator's Salad."
3. a. Nicoise is a term for dishes that call for ingredients typically used by the chefs of Nice, France. A classic recipe, from Julia Child's "Mastering the Art of French Cooking," contains tuna, anchovies, tomatoes, potatoes, green beans, olives and lettuce. The salad is "composed" — individual ingredients are arranged on a platter, rather than tossed together.
4. b Oscar Michel Tschirky (1866-1950), the long-time maitre d' of the Waldorf Astoria Hotel in New York City, is credited for creating this classic American fruit salad for the hotel's opening March 9, 1896. His book, called "The Cook Book" by "Oscar of the Waldorf," gave a recipe using only apples, celery and mayonnaise. In "The Waldorf-Astoria Cookbook" published in 1981 by Ted James and Rosalind Cole, the recipe includes walnuts.
5. d. Historians don't agree; "Joy of Cooking" says the crab salad was invented at the Olympic Club in Seattle; the San Francisco Visitors & Convention Bureau says it was created in 1914 at Solari's Restaurant in San Francisco. Victor Hirtzler, the renowned chef of San Francisco's Hotel St. Francis, has a similar "Crabmeat a la Louise" salad in his "1910 Hotel St. Francis Cookbook." (Hirtzler created Celery Victor, another chic salad in its time, starring celery boiled in veal-and-chicken stock.)
6. c. According to the manufacturer's history, the dressing came from the Hidden Valley Guest Ranch near Santa Barbara, Calif. Owners Steve and Gayle Henson made it from a blend of dry herbs and spices and then mixed it with mayo and buttermilk. It became so popular the Hensons began marketing packets of the the dry mix. In 1971, they moved the entire operation to larger quarters in Sparks, Nev. The Henson family sold the salad dressing business to The HVR Co. in 1972, and many food companies came up with copycat versions to the point that "ranch" is now a generic term.
7. d. One account says Thousand Island dressing came from the resort village of Clayton, N.Y., where a fishing guide and his wife, George and Sophia LaLonde, served it to guests that they took fishing around the Thousand Islands. However, former New York Times food editor Craig Claiborne wrote that the dressing was created at the Drake Hotel in Chicago. The chef's wife commented that it was so lumpy it looked like the Thousand Islands where the couple had just visited. Victor Hirtzler also gives a Thousand Island dressing in his "1910 Hotel St. Francis Cookbook."
8. b. In the 1920s, a play, "The Green Goddess," opened in San Francisco, starring well-known British actor George Arliss. To celebrate the play's success, a dinner party was held at the grand Palace Hotel, and chef Philip Roemer created the salad dressing to gild artichoke bottoms filled with shrimp, chicken or crab.
9. a. Also called "baby field greens," or "spring greens," mesclun is a mix of young, small salad greens, usually including arugula, dandelion, frisee, mizuma, oak leaf, mche, radicchio and sorrel.
10. d. Food history writer John Mariani attributes the chef's salad to California in general but to no one in particular. The 1941 "Cooking A La Ritz" cookbook from the Ritz Carlton had a chef's salad that called for chopped lettuce, boiled chicken, smoked ox tongue and smoked ham, all cut julienne-style. A year earlier Edith Barber, food editor of the New York Sun, offered a "chef's salad" in the "Edith Barber Cookbook" that calls for salad greens and a variety of vegetables, with hard-cooked eggs and thin shreds of turkey, ham or tongue.
11. c. The once-popular recipe calls for orange and/or lemon-flavored gelatin, crushed pineapple and shredded carrots.
12. c. Ranked according to popularity by the Association of Dressings and Sauces are: ranch, Italian, French, thousand island, caesar, blue cheese, balsamic vinaigrette, olive oil vinaigrette, red wine vinaigrette, honey dijon, and creamy Italian.
STRAWBERRY, SHRIMP AND FETA SALAD
3 tablespoons extra-virgin olive oil
2 tablespoons balsamic vinegar
2 tablespoons water
1 tablespoon chopped shallots
1/2 teaspoon salt
1/4 teaspoon black pepper
1/3 cup thinly sliced red onion
3/4 pound peeled and deveined raw shrimp
2 cups fresh strawberries, stemmed and quartered
8 cups mixed salad greens
4 ounces crumbled feta cheese
1 small cucumber, sliced
Whisk together vinaigrette ingredients. Grill shrimp 5 minutes, or until pink. Toss strawberries with 1 tablespoon vinaigrette. Toss greens and onion with remaining vinaigrette. Divide among 4 chilled salad plates; arrange strawberries and shrimp on top. Sprinkle with cheese; garnish with cucumber slices.
Nutrition information per serving: 304 calories, 17 g. fat, 192 mg. cholesterol, 808 mg. sodium, 15 g. carbohydrate, 5 g. fiber, 25 g. protein. — California Strawberry Commission
GREEN GODDESS DRESSING
1 cup mayonnaise
1/2 cup sour cream
1/4 cup snipped fresh chives or minced scallions
1/4 cup fresh minced parsley
1 tablespoon white wine vinegar
3 anchovy fillets, rinsed, patted dry and minced
Salt and freshly ground pepper
Mix ingredients together. — "New Revised Joy of Cooking"
GOLDEN GLOW GELATIN SALAD
1 20-ounce can crushed pineapple
1 3-ounce package orange-flavored gelatin
1 3-ounce package pineapple-flavored gelatin
2 cups cold water
4 cups grated carrots
Drain pineapple; reserve. To pineapple juice, add enough water to make 2 cups total. Bring to a boil in a small saucepan. Place gelatins in medium bowl. Add the hot juice; stir until gelatin dissolves. Stir in 2 cups cold water. Refrigerate until gelatin thickens, 1 to 1 1/2 hours. Fold in pineapple and carrots. Pour into an 8-cup mold or bowl. Refrigerate until set, about 3 hours. — Adapted from the "New Revised Joy of Cooking"
8 slices cooked, crumbled bacon
3 hard-boiled eggs, chopped
1 head lettuce, shredded
3 cups chopped, cooked chicken
2 tomatoes, seeded and chopped
3/4 cup blue cheese, crumbled
1 avocado, peeled and diced
1 cup chopped green onions
1 8-ounce bottle ranch or vinaigrette dressing
Divide lettuce among 4 to 6 individual plates. Arrange rows of chicken, eggs, tomatoes, blue cheese, bacon, avocado and green onions on the lettuce. Drizzle with dressing. — Adapted from Allrecipes.com
RANCH-STYLE DRESSING MIX
6 teaspoons minced onion
1 1/2 teaspoon salt
1/2 teaspoon garlic powder
3 tablespoons parsley flakes
1 1/2 teaspoons MSG, optional
Combine all ingredients. Divide into thirds, wrap in foil packets or seal in plastic bags. Makes 3 packets. To use, combine 1 packet of mix, 1 cup mayonnaise and 1 cup buttermilk. Makes 2 cups. — Utah State University Extension
THOUSAND ISLAND DRESSING
1 cup mayonnaise
1/4 cup chili sauce
1/2 teaspoon onion powder
1 teaspoon paprika
1/4 teaspoon celery salt
Mix until well-blended. Makes 1 1/4 cups. — Utah State University Extension
CALIFORNIA-STYLE CHEF'S SALAD
2 1/2 tablespoons fresh lemon juice
1 clove fresh garlic
1 tablespoon fresh or 1/2 teaspoon dried chives
Salt, pepper to taste
3 tablespoons light or nonfat sour cream or yogurt
2 tablespoons olive oil
6 cups mixed salad greens
4 slices Canadian bacon, julienned
3 ounces cooked skinless chicken breast, sliced
8 bottled artichoke hearts, halved
6 sun-dried tomato halves, julienned
3 ounces pepper Jack cheese, julienned
3 ounces cheddar cheese, julienned
2 hard-boiled eggs, quartered
Pulse dressing ingredients in food processor 45 seconds. Dressing will be slightly chunky. Gently toss all salad ingredients, except eggs, in large bowl. Divide among 2 dinner plates; top with quartered eggs. — Adapted from California Milk Advisory Board
BBQ CHICKEN CHOPPED SALAD
Garden Herb Ranch Dressing:
1/2 teaspoon dry mustard
1/4 teaspoon cold water
2 3/4 cups mayonnaise
1 cup buttermilk
7 tablespoons sour cream
2 1/2 tablespoons apple cider vinegar
1 1/2 tablespoons thinly sliced scallions (greens and whites)
2 teaspoons minced garlic
2 teaspoons minced fresh Italian parsley
1 1/2 teaspoons Worcestershire sauce
1 teaspoon minced fresh dill
1/2 teaspoon minced fresh oregano, or 1/4 teaspoon dried
1/2 teaspoon freshly ground black pepper
1/4 teaspoon minced fresh basil
Grilled Garlic BBQ Chicken:
1 1/3 tablespoons olive oil
1 1/3 tablespoons minced garlic
2 teaspoons soy sauce
2 teaspoons salt
4 5-ounce boneless, skinless chicken breasts
1/4 cup bottled sweet-and-spicy barbecue sauce
1/2 head iceberg lettuce, in 1/8-inch strips
1/2 head romaine lettuce leaves, in 1/8-inch strips
12 large fresh basil leaves, in 1/8-inch strips
1 pound jicama, in 1/4-by- 3/4-inch strips
2 cups shredded Monterey Jack cheese
1 cup canned black beans, rinsed and drained
1 cup canned sweet white corn kernels, drained
3 tablespoons chopped fresh cilantro
2 pounds ripe tomatoes, in 1/2-inch dice
1/2 cup bottled sweet-and-spicy barbecue sauce
1/4 cup thinly sliced scallion greens
12 corn tortillas, cut into 1/4-inch wide strips, deep-fried and drained
Dressing: Stir together mustard and water to form a paste. Set aside 10 minutes, then add remaining dressing ingredients and blend until smooth with a whisk or an electric mixer at low speed. Refrigerate.
Chicken: Stir together olive oil, garlic, soy sauce and salt. Turn chicken breasts in this marinade and allow to marinate at room temperature about 15 minutes. Grill or broil until cooked, 5-6 minutes per side. Chill thoroughly in refrigerator. Cut into cubes; toss with barbecue sauce. Refrigerate.
Salad: Toss together lettuces, basil, jicama, cheese, beans, corn, cilantro, dressing, and half the tortilla strips. Divide on chilled serving plates. Surround each with diced tomatoes and remaining tortilla strips. Top with chicken; drizzle chicken with barbecue sauce. Garnish with scallions. — California Pizza Kitchen