I wanted to do a new recipe from my Modern Priscilla cookbook, even though the first of the month is long gone. I also thought it would be nice to try a savoury recipe, as I think I choose sweet things most of the time.
So, last night I made dinner - a zucchini casserole, and, from my cookbook, Filled Tomatoes with Asparagus Tips. The recipe was a bit unusual, but I thought it sounded pretty good.
There were a few things I wasn't sure about, and I made a few changes, as I usually end up doing with these recipes. For one, I didn't peel the tomatoes. Part of me couldn't be bothered, but I was also afraid that they'd end up being too soft. They were pretty ripe to begin with.
Also, the instructions didn't really seem that clear to me, so I used the tomato insides as part of the cucumber vinegar mixture. Also, I didn't have celery (actually, there was some in the fridge, but I didn't realise that till I was done) so I used a bit of celery salt for seasoning. I didn't drain the mixture, either, but put the whole thing in the hollowed out tomatoes. I also just put the asparagus (which I had steamed & allowed to cool) on the lettuce beside the tomato. I've never had asparagus cold in a salad, but it was really delicious. Also, the cucumber/tomato/vinegar salad was so delicious!
It seems as though every salad recipe in my book calls for French dressing. I wonder if it was very popular, or if it's the only salad dressing that was readily available. Something I need to research!
The final result:
|The salad & the casserole together|
|A close-up of the salad.|