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Mint saladwhen I was a kid in England. Louisa has named it mint salad because of its fresh minty taste. It was the salad that Dad made in Summer to go with the Sunday roast. We had it when it was too hot to cook vegetables like carrots, cabbage, and swede (rutebaga). (That's too hot English style - not very!). Of course we still had the roast beef, pork or lamb, and there were the usual two vegetables - roast and boiled potatoes! Chicken was a luxury in those days, no colonels around – they had all just got out of the army, a few years after the war My Dad had been Head Gardener at stately homes, and a market gardener with his own business, which he started after leaving the army.  So he was able to select really fresh ingredients, straight from the garden. This salad makes a heavy roast lunch or dinner* into a light meal. It is suited to a pleasant warm afternoon possibly more like Spring in warmer climates, such as ours in Australia. *We had 'dinner' at lunchtime, midday. 'Lunch' was a mid-morning snack, and the evening meal was called 'Tea'. The afternoon break was 'afternoon tea'. Later in the evening we would have 'Supper'. The mint ingredient comes in the form of a mint sauce, which must be freshly made - not from a bottle! This used to be my job as a kid - I became expert at chopping the mint leaves to a fine pulp. The lettuce we used was the soft leaved variety with a good solid 'heart'. The variety was probably the one now known as butterhead, but we just called it 'lettuce'. Or we sometimes used cos lettuce, to give a crisper effect. The most common lettuce in Australia, New Zealand, and the US, iceberg, is much crisper. I have used it but it gives a different result to the recipe. Still good though. Next we make the mint salad. IN THIS SECTION -
mint salad intro(this page)
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