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Salads
SALADS.
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.
HINTS.
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.
Replies to This Discussion
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Permalink Reply by Adriana on
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I love pomegranates and pomegranate juice and adding also a bit of pomegrante seeds to salads, but I do not like sweet dressing so I think I won't like the molasses in salads, but I suppose I should try before deciding against it.
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Here's how I make beet salad: I mix cooked beets, chopped smallish with cooked white rice, red onions thinly cut, and chopped hard boiled eggs (if you are watching your cholesterol you can use just the egg whites), you can add carrots too (I prefer to leave them out), chop a lot of parsley. Make a dressing with just a bit of mayo for creaminess, a tad of olive oil, and lots of lemon juice, a pinch of salt and some pepper. It's tastier if served at room temperature.
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Permalink Reply by zrdm on
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I prefer a plowman's lunch over salad personally. Same ingredients, different arrangement and cuts.
I present to you a traditional English lunch. -
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The ploughman's lunch that I am familiar with is a slab of Cheese, a Loaf of bread and a bottle of Ale.
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