Emergency Salad from All Stirred Up

The story about emergency salad, according to the book, All Stirred Up: Suffrage Cookbooks, Food, and the Battle for Women's Right to Vote by my friend Laura Kumin, is that this recipe first appeared in the Washington Women's Cookbook, published by the Washington Equal Suffrage Association. 

According to the book All Stirred Up, the name Emergency Salad was a common term in the early 1900s. There are versions with onions, apple, and chopped cabbage. There are also versions of emergency salads with cabbage, cucumber, lettuce, and French dressing. 

Laura (also of the blog Mother Would Know) also came across a recipe with chopped apples and onions, with "one-tenth onions and nine-tenth apples. Serve with any salad dressing." 

For Laura's adaptation, she developed a lime, olive oil, and honey dressing that works wonders in helping the apples stay bright and fresh. In fact, even though this salad is called "emergency salad," you can make it in advance and let the flavors meld. 

P.S. Laura has another history-based cookbook, The Hamilton Cookbook, based on the food of Alexander Hamilton's era. I made the fried sausages with apples. 

I'm not sure the suffragists would approve, but because it's fall, and I wanted to add a little color to this salad, I tossed in some pomegranate arils, which added some nice sweet/tart flavor. 

I think in the future I might leave the peel on the apples for even more color. 

For the onions in this salad, you can use white, sweet, or red onions. I used a mixture of chopped red onions and shallots that I had in my produce bin. The onions really mellow in the lime, honey, and olive oil dressing as they sit together. 

For the apples, I used a large Granny Smith apple for tartness and a large Fuji apple for sweetness. 

This apple salad is simple and easy, and a great way to chop up some apples in advance. They'd be great for a packing in a lunch or sharing for a potluck. It actually stays crisp and bright for at least a couple of days too. 

There are lots of fun recipes in the book along with accompanying stories. Each chapter begins with several pages of well-researched history, followed by recipes. Laura shares the original recipe and then her adaptation. This recipe is from the soups and salads chapter. 

I'm so excited for Laura and her new book, plus, I'm so impressed that she got a recommendation from Michael Twitty, one of my favorite food writers. 

Be sure to check out what the rest of my fellow Progressive Eats friends made from the book. 

Welcome to Progressive Eats, our virtual version of a Progressive Dinner Party. This month’s theme is a celebration of women's suffrage, and our host is Laura who blogs at Mother Would Know. If you’re unfamiliar with the concept, a progressive dinner involves going from house to house, enjoying a different course at each location. 

With Progressive Eats it’s a virtual party. The host for the month chooses the theme and members share recipes on that theme suitable for a delicious meal or party. Then you can hop from blog to blog to check them out. So come along and see all of the delicious and inspired dishes!

 

Cocktail

• Sparkling Fruit Punch Cocktail - Creative Culinary

Appetizers

• Emergency Salad - Karen's Kitchen Stories (that's me)
• Cauliflower and Beet Salad - Spiceroots

Main Courses

• To Broil Chickens (Spatchcocked & Grilled Chicken) - Mother Would Know
• Chicken Pot Pie – The Redhead Baker

Sides

• Brown Bread - The Wimpy Vegetarian
• Scalloped Potatoes - Healthy Delicious

Dessert

• Ginger Bread - The Heritage Cook

Emergency Apple Salad Recipe

Print

Yield: 4 servings

Author: Karen Kerr

This apple salad is from the book, All Stirred Up, featuring early 20th century recipes.

Ingredients

• 2 large apples (about 1 lb/454 g in total), preferably of different
• varieties, peeled, cored, and chopped into pieces about . to
• inch each
• 2 tablespoons (1 fl oz/30 ml) fresh lime juice
• A thick slice of red or sweet onion (about 1. oz/52 g), finely
• diced
• 2 tablespoons (1 fl oz/30 ml) extra-virgin olive oil
• 2 teaspoons honey
• Light sprinkling of kosher or sea salt

Instructions

1. Peel, core, and chop the apples into 3⁄4- to 1-inch pieces. 
2. Place in a bowl and toss with the lime juice to coat. Let this sit for a few minutes, then add the diced onion, oil, and honey.
3. Add the salt and mix well. Serve immediately, or cover and refrigerate until chilled.

Calories

155.78

Fat (grams)

7.01

Sat. Fat (grams)

0.96

Carbs (grams)

24.87

Fiber (grams)

3.44

Net carbs

21.42

Sugar (grams)

18.69

Protein (grams)

0.98

Sodium (milligrams)

153.43

Cholesterol (grams)

0.00

https://www.karenskitchenstories.com/2020/12/emergency-salad.html

Karen's Kitchen Stories

Apple, salad,

Salads

American

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