When to Eat the Salad, or Dining at the Eisenhower White House

Salad, when served as a separate course, is something that most diners in the US expect to eat before the main course. It would seem a little strange for them see a tossed green salad brought to the table between their roast beef and apple pie. But in a formal dinner like those served at the White House that is exactly when the salad course if served.

The exact number of courses varied with the formality of the occasion and the style of personal preference of the President. François Rysavy served as executive chef for part of the Eisenhower Administration. After his time in the executive mansion kitchen he delved into the history of White House cookery, collecting recipes, anecdotes, and menus as he could find. He discovered that some Presidents included up to ten courses in formal dinners that would last for hours

Formal dinners during the Eisenhower administration contained four to six courses, depending on the occasion. Dinners with heads of state or other important guests would include appetizer, soup, fish, meat, salad, and dessert courses. For luncheons or more informal meals only an appetizer or soup would be served before the main course. For example, on September 28, 1953 a very elaborate menu was served at the  state dinner for President of Panama. In contrast,  on November 5 the Eisenhower entertained the Queen Elizabeth the Queen Mother, who he had met during WWII, with a much simpler menu.

One thing both of these menus have in common is Orange and Roquefort Salad. This particular salad was served at least twenty-three times during the Eisenhower administration. For fans of pungent cheese, this is a great salad. The French dressing often used with it is not the strange orange variety sold in grocery stores, but a vinaigrette flavored with mustard, shallots or onions, and garlic. Roquefort is hard to find where I live, but any blue cheese will work. I also like to add glazed pecans to provide a little crunch.