If ever you needed an excuse to take a day to go to the Del Mar races and have a picnic at the beach, today is the day. It's Neptunalia, the ancient Roman festival in honor of Neptune, the god of water and horse racing.
Neptune is analogous to but not identical to the Greek god Poseidon. The Romans celebrated Neptunalia on July 23 with picnics beside creeks and rivers. It was the hottest and driest time of the year. Although more of a day for partying than for worship, it was a time to pray for rain and deliverance from drought.
The Romans built temporary free-standing shades from the boughs of bay trees, similar to the tabernacles built by the Hebrews during their harvest festivals. The picnics took place under these shades.
Just how Neptune came to be the patron god of horse racing as well as water isn't clear. Some scholars suggest that the ancients saw both water and horses as powerful forces.
Neptune and Poseidon seem like the perfect images for a festival at a seaside race track. Perhaps the reason these mythological figures are not featured more often in marketing promotions is because their lusty pursuits might cause even the most worldly to blush.
A recipe that has Neptune in the title usually means that it has shrimp or other seafood. My version of Neptune Salad is especially refreshing on a hot day and has a lusty flavor that likely would satisfy a Roman god.
Neptune Salad With Watermelon, Shrimp and Strawberry Dressing
8 servings
DRESSING
1 cup fresh strawberries
2 tablespoon brown sugar
2 tablespoons fresh lime juice
1 tablespoon low-sodium soy sauce
2 teaspoons roasted sesame oil
1/4 teaspoon ground dried ginger
1/4 teaspoon or more hot pepper sauce
SALAD
5 cups fresh watermelon, cut into 1-inch cubes
2 cups jicama, cut into 1-inch cubes
2 green onions, minced
2 cups cherry tomatoes, halved
1 pound cooked shrimp, deveined, shells and tails removed
1/2 cup crumbled feta cheese
1/4 cup fresh cilantro or mint leaves
Combine all of the ingredients for the dressing in a blender jar and puree until smooth. Place the watermelon and jicama in a bowl and pour the dressing over them. Marinate for 1 to 2 hours in the refrigerator. Add the green onions, cherry tomatoes, shrimp, feta cheese and cilantro, and mix well. Chill 20 minutes and serve.
Arlyn Hackett is a cookbook author and food historian. He welcomes e-mail at chefarlyn@cox.net
