How to Make the Alexander Salad
INGREDIENTS
green parsley , baby carrots, green watercress, red cabbage, green romaine lettuce, green cucumbers, green onions including shoots, green zucchini, red sweet onions, green celery, greenish alfalfa sprouts, green or red pepper, beige Jerusalem artichokes, red tomatoes.
Seasonings
oregano, choice of oil made from sunflower seeds, safflower seeds, or soybeans, lemon concentrate powder, orange concentrate powder, enzyme seasoning, lemon juice, organic mineral powder, almond meal.
(The last two items are generally available only in health food shops but can be specially ordered in other food stores.)
Wash and clean all vegetables. Do not remove outside skin layers of any vegetables except the red onion and sweet corn. Remember that all vegetables used must be served in their raw state.(Alexander, 1969, 154).
Wash and clean all vegetables. Do no remove outside skin layers of any vegetables except the red onion and sweet corn. Remember that all vegetables used must be served in their raw state.
You will need an oversized wooden salad bowl and large wooden spoon and fork. Since this is a salad of layer upon layer of greens designed to distribute oils effectively and to mask the odors of the onions, p lease follow mixing and tossing directions very carefully.
Take one-third of a bunch of green parsley. Cut up into quarter-inch long segments. Place pieces in bowl. Do same with one-third bunch of green watercress. Toss parsley and watercress in bowl.
Take ten to twelve leaves of green romaine lettuce. Cut up in half-inch segments. Place in bowl and toss together with parsley and watercress.
Add the vegetable oil of your choice (safflower seed oil, soybean oil, sunflower seed oil) as your fist salad dressing. Add about three tablespoonfuls of whatever oil you use. Now add the first of your seasonings. You can start with organic multiple mineral food substances if you like. This is a compound of finely ground vegetables and is usually sold in a container like a pepper shaker or bottle. It can be sprinkled directly on to the salad. Add one-half of a teaspoon of this seasoning to the ingredients. Toss all the green in the bowl. Add one-half of a teaspoon of oregano. Toss all ingredients. You'll note at this point how well the oregano and mineral food substances cling to the oiled greens.
Dice one-third of a bunch of green onions (scallions). Add to salad. Dice one-third of red onion. Add to salad. Toss all ingredients. Now add one or two teaspoonfuls of lemon concentrate powder. Sprinkle on greens. Follow this by overlaying the lemon concentrate with the same quantity of orange concentrate powder. (These last two are optional, but I believe they add zest to the salad.) Toss ingredients again. Add a generous handful of alfalfa sprouts. Squeeze one half of a fresh lemon onto salad. Toss ingredients. Add a tablespoonful of almond meal and toss.
Cut half a dozen Jerusalem artichokes in to bite size wedges. Add to salad. Cut either a dozen baby carrots or three large ones into thin slices. Baby carrots are far superior in flavor.) Add to salad and toss ingredients. Slice thinly a medium-size wedge of red cabbage as if preparing for Cole slaw. Add to salad.
Take one zucchini and one cucumber and cut up into quarter-inch ingredients. Now sprinkle enzyme powder freely on salad. Overlay this with another sprinkling of oregano and any or all of the other three powdered seasonings. Toss all ingredients again. Add one tablespoon of almond meal and toss again.
Chop into bite size segments five to six stalks of green celery. Use the green parts of the celery, not the white, which are referred to as "hearts of celery". Add to salad. Now dice one-half of either a green or a red pepper. Add to salad. Slice off the kernels of one or two ears of raw sweet corn. Add to salad and toss ingredients. Add one or two red ripe tomatoes. Cut into wedges and then slice wedges into quarters. Add to salad (Be sure to add tomatoes last as they bruise easily and cannot take too much tossing.) Add juice of remaining half of lemon to salad. Toss ingredients, but lightly this time.
You now have a really superb vegetable salad, one that is properly prepared. You can, if you wish, replace the various oils and seasonings mentioned above with a French dressing rich in herbs. If you do , add a little of this dressing at a time as you prepare the salad-let us say after adding every third, forth, or fifth vegetable to the bowl. Follow this by tossing ingredients evenly in bowl. In any case, avoid adding any salad dressing at the end of your preparations. You do not want the dressing to be concentrated on just a tiny portion of the salad. Otherwise, you will find it very flat to the taste.
At this pint, you may eat the Alexander salad as is or enrich it father with diced cheddar cheese, a can of tuna, or a pound of fresh shrimp, lobster, or crab meat. You may if you wish, add slices of leftover chicken. If you use the aforementioned seafood, add a tablespoon of mayonnaise and toss all the ingredients one final time.