The Greeks and the Romans both enjoyed dishes of green leaf vegetables dressed with salted olive oil.
The English word “salad” is derived from the Latin word meaning salted.
To-day there is a large variety of dishes called salads but they are based on three basic styles of salads:
The garden or green salad which are based on the use fresh green leafy vegetables such as Lettuce, Rocket, young Cabbage etc and are normally dressed with an oil based dressing.
Vegetable salad which is based on a variety of fresh and cooked vegetables and are normally dressed with a vinaigrette or mayonnaise based dressing.
Bound salad, which is a salad that that holds it shape when placed on the plate with an ice-cream scoop. These are made from a variety of fresh, preserved and cooked vegetables, heavily dressed with a mayonnaise or sour cream based dressings.
During hot weather, salads are invaluable as they are cool and refreshing either as a side dish or as the main dish of the meal.
A perfect salad looks cool and inviting and the skill applied in blending the the ingredients makes for a pleasurable eating experience.
To make the perfect salad requires the the fruit, vegetables and herbs used must be of the best quality and as fresh as possible.
Never use salt in the water to wash or freshen the lettuce in.
Never sprinkle the lettuce once it is cut up with salt as the lettuce will lose its crispness.
Dry the lettuce by shaking it in a cloth before cutting up.
Lettuce and greens are better shredded than cut up.
Cucumbers can be made crisper by sprinkling with salt after being cut up about 15 minutes before being required. Any liquid that forms can be poured off before using.
To prevent eggs discolouring, place the eggs in to boiling water and boil for 12 minutes then plunge the eggs into icy cold water to cool them quickly.
All vegetables and fruit that are used to make the salad must be cold and clean.
Once you get good at chopping, it's like a walk in the park :-) But watch it, you need all your fingertips ;-)
Cilantro = Chinese Parsley = Coriander.
For those who wonder.
I think I'm allergic to coriander leaves.
They literally waste the taste of anything for me. Minute quantities will be enough to overpower all other ingredients. And I remember when it began, in the early 90s.
thanks Davy, Adriana, now I can try and make your salad recipee
Ever tried replacing the lemon juice with fresh lime juice. A completely different taste.
Yes! I do that sometimes. I love lime juice too.
6 large tomatoes.
1 tablespoon ( 20ml ) Grated Cheese.
1 dessertspoon ( 15ml ) each of – finely diced Pineapple and chopped Macadamia nuts
4 tablespoons ( 80ml ) very finely chopped Lettuce.
1 teaspoon each of – finely chopped Parsley and Spring Onion.
Salt, Pepper, Cayenne Pepper or Chilli Powder, and a little Sugar.
1) Wash and dry the tomatoes.
2) Carefully cut the tops off the tomatoes then carefully scoop out the centres of them being careful not to break the cases.
3) Sprinkle salt and pepper and a little sugar in to each tomato case.
4) Mash the tomato pulp then mix in the cheese, pineapple, lettuce, parsley, spring onions and the nuts.
5) Fill the tomato cases with the prepared filling and sprinkle with the cayenne pepper or the chilli powder.
6) Mask with the mayonnaise and place in the refrigerator and chill.
7) To Serve – Sit each tomato on a crisp lettuce leaf placed on individual plates.
It's the time of the year for cheaper and more delicious tomatoes so I do have to try this recipee.
Ever had a dish covered with warm lettuce ?
This one is from a girlfriend from France.
You cut and fry onions until they're golden
You then add small peas (green) on top and cover it with lettuce leaves and let it warm up in a pan on the stove.
That is one recipe I'm going to have to try. Thanks Marianne
This looks yummy; what kind of lettuce do you use?
I'll ask her this week Adriana....