This Week's Food Focus is Salad Dressings

This week we'll be providing an assortment of condiments to enrobe your salads.

Here is a lovely poem by Sydney Smith (1771-1845) entitled 'A Recipe for a Salad':

To make this condiment your poet begs The pounded yellow of two hard-boil'd eggs; Two boiled potatoes, passed through kitchen sieve, Smoothness and softness to the salad give. Let onion atoms lurk within the bowl, And, half-suspected, animate the whole. Of mordant mustard add a single spoon, Distrust the condiment that bites so soon; But deem it not, thou man of herbs, a fault To add a double quantity of salt; Four times the spoon with oil of Lucca crown, And twice with vinegar procur'd from town; And lastly o'er the flavour'd compound toss A magic soupçon of anchovy sauce.

Oh, green and glorious! Oh, herbaceous treat! Twould tempt the dying anchorite to eat; Back to the world he'd turn his fleeting soul, And plunge his fingers in the salad-bowl! Serenely full, the epicure would say, `Fate cannot harm me, I have dined today.'

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