PAULETTE’S MARCO POLO SALAD OR SOMEONE’S IN THE KITCHEN WITH DAYTON’S MARSHALL FIELD’S HUDSON’S

Recently I was able to reconnect with a dear friend. Such a joy it was!! She brought me a treasured gift, a well-known Michigan cookbook Someone’s in the Kitchen with Dayton’s Marshall Field’s Hudson’s. It contains much-loved recipes well known in our area (Michigan, Illinois, Minnesota) because these dishes were served at the department store restaurants and became favorites throughout the region. I had seen this cookbook over the years but had never had the pleasure of owning it. I am beyond thrilled to add it to my collection.

So many recipes such as Maurice Salad, Gazpacho, Chicken Pie, Seafood Louie, Apple Praline Pie with marvelous photos grace its pages. The soup section is marvelous! I call the recipes in this cookbook sophisticated Midwestern food at its best.

The first one I tried was Marco Polo Salad. This one was new to me and completely intriguing. In spite of that, I put my own spin on this salad by changing a few ingredients.

Paulette’s Marco Polo Salad
Adapted from Hudson’s Marco Polo Salad

8 oz spaghetti, cooked according to package directions
¼ cup red wine vinegar
2/3 cup olive oil
¼ cup chopped fresh parsley
1 clove garlic, minced
1 teaspoons dried basil
1 teaspoon dried oregano
½ pound Jarlsberg or other Swiss cheese, cut into thin strips.
6 oz. marinated artichokes, drained and coarsely chopped
6 oz. jarred red peppers cut into thin strips
½ cup sliced pitted kalamata or black olives
½ cup grated Parmesan cheese
Salt and Pepper

Place cooked spaghetti in a large bowl and let cool slightly. Toss spaghetti with the olive oil, vinegar, parsley and spices.

Add remaining ingredients and mix well.

Chill thoroughly.

Add salt and pepper at serving time and top with additional grated parmesan cheese.

Inviting and tasty! I overdid the garlic a bit because I misread the recipe. But if you like garlic, you might want to do the same.

This can serve as a main dish or a great accompaniment to all sorts of summer menus.

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