A salad is a serving in a meal that includes leaf vegetables and sliced small pieces of uncooked or cold cooked vegetables. A salad dressing or vinaigrette is then poured on top of the vegetables.
Some also add other foods to the salad, such as beans, croutons, cheese, egg, pasta, olives, cooked potatoes, rice, or tuna.
The Romans and ancient Greeks ate mixed greens with dressing. Pythagoras favored a cucumber salad with raisin-coriander vinaigrette.
Medieval European royal salad chefs often combined as many as 35 ingredients in one enormous salad bowl, including items such as rose petals, marigolds and violets.
Mary Queen of Scots ate a salad containing boiled celery root diced and tossed with lettuce, creamy mustard dressing, truffles, and hard-cooked egg slices.
One of the most noted salad makers of all time was Marquis of Albignac, a French nobleman who fled the French Revolution and went to live in London. Unlike contemporary émigrés who resign themselves to menial labor, Albignac took up the fine art of salad making. He became known as the Salad King, and outrageous sums of money were paid to the Frenchman to prepare the "sallets" for prominent dinners held in Governor Square.
In order to fulfill the constant demands of his elegant customers, the Marquis of Albignac hired a servant, "who followed him with a mahogany box, containing all the requisites for a good salad."
The English landscape artist Joseph Turner was discriminating when it came to salads. Presented with one at his table, he commented to his neighbor "nice cool green, that lettuce, isn't it? And the beetroot pretty red- not quite strong enough; and the mixture delicate tint of yellow, Add some mustard and then you have one of my pictures."
The French author Alexandre Dumas was also a gourmet. He often prepared his own salads seasoned with almond milk, a liqueur or champagne.
In early 1920s America, salad dishes were greens with a plain dressing of salt and vinegar and oil. Alex Cardini, an Italian Air Force pilot living in exile in Tijuana ran a small restaurant, Caesar's Sports Bar & Grill Family Restaurant next to an equally small hostel. One day in 1924, some hungry Italian Air Force friends arrived so Cardini, with the help of an old aunt of his who worked in the kitchen, used his leftover ingredients to create a salad. It contained Cos lettuce, coddled eggs, garlic, lemon juice, olive oil, Worcester sauce, freshly grated Parmesan cheese, salt and pepper. The salad was a success and with the addition of anchovies smoothed onto a paste it was put on the menu of not only Caesar's but many other restaurants. It became known as Caesar's Salad, after Cardini's restaurant.
Wallis Simpson, a visitor to Tijuana in the 1920s, reputedly brought the Caesar's Salad recipe to the UK.
Ranch dressing was invented by a plumber working in Alaska in the 1950s. He and his wife opened a Dude ranch called Hidden Valley Ranch in Santa Barbara County, California in 1954. Ranch style has been the best selling salad dressing in America since 1992
Some also add other foods to the salad, such as beans, croutons, cheese, egg, pasta, olives, cooked potatoes, rice, or tuna.
The Romans and ancient Greeks ate mixed greens with dressing. Pythagoras favored a cucumber salad with raisin-coriander vinaigrette.
Medieval European royal salad chefs often combined as many as 35 ingredients in one enormous salad bowl, including items such as rose petals, marigolds and violets.
Mary Queen of Scots ate a salad containing boiled celery root diced and tossed with lettuce, creamy mustard dressing, truffles, and hard-cooked egg slices.
One of the most noted salad makers of all time was Marquis of Albignac, a French nobleman who fled the French Revolution and went to live in London. Unlike contemporary émigrés who resign themselves to menial labor, Albignac took up the fine art of salad making. He became known as the Salad King, and outrageous sums of money were paid to the Frenchman to prepare the "sallets" for prominent dinners held in Governor Square.
In order to fulfill the constant demands of his elegant customers, the Marquis of Albignac hired a servant, "who followed him with a mahogany box, containing all the requisites for a good salad."
The English landscape artist Joseph Turner was discriminating when it came to salads. Presented with one at his table, he commented to his neighbor "nice cool green, that lettuce, isn't it? And the beetroot pretty red- not quite strong enough; and the mixture delicate tint of yellow, Add some mustard and then you have one of my pictures."
In early 1920s America, salad dishes were greens with a plain dressing of salt and vinegar and oil. Alex Cardini, an Italian Air Force pilot living in exile in Tijuana ran a small restaurant, Caesar's Sports Bar & Grill Family Restaurant next to an equally small hostel. One day in 1924, some hungry Italian Air Force friends arrived so Cardini, with the help of an old aunt of his who worked in the kitchen, used his leftover ingredients to create a salad. It contained Cos lettuce, coddled eggs, garlic, lemon juice, olive oil, Worcester sauce, freshly grated Parmesan cheese, salt and pepper. The salad was a success and with the addition of anchovies smoothed onto a paste it was put on the menu of not only Caesar's but many other restaurants. It became known as Caesar's Salad, after Cardini's restaurant.
Wallis Simpson, a visitor to Tijuana in the 1920s, reputedly brought the Caesar's Salad recipe to the UK.
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| Geoff Peters from Vancouver, BC, Canada - Wonderful Caesar salad, |
Ranch dressing was invented by a plumber working in Alaska in the 1950s. He and his wife opened a Dude ranch called Hidden Valley Ranch in Santa Barbara County, California in 1954. Ranch style has been the best selling salad dressing in America since 1992
The use of salad bar, referring to a buffet-style table or counter at a restaurant or food market on which salad components are provided for customers to assemble their own salad plates, first appeared in American English in 1976.
American Airlines saved $40,000 in 1987 by eliminating one olive from each salad served in first-class.
In 2014 a man set up a kickstarter to get ingredients to make his first ever potato salad and ended up receiving $53,000.
Research shows, diners who sit next to a window are 40% more likely to order a salad.
Most salads are served at room temperature or chilled, with a notable exceptions being the south German potato salad which is served warm.
A McDonald's Caesar Salad has more calories, fat and salt than a Double Big Mac burger.
Macedonia is famous for its rich Šopska salad, an appetizer and side dish which accompanies almost every meal,
Brazilians use begonias as an ingredient in salads.
Sources Geri Walton, Food for Thought by Ed Pearce
American Airlines saved $40,000 in 1987 by eliminating one olive from each salad served in first-class.
In 2014 a man set up a kickstarter to get ingredients to make his first ever potato salad and ended up receiving $53,000.
Research shows, diners who sit next to a window are 40% more likely to order a salad.
Most salads are served at room temperature or chilled, with a notable exceptions being the south German potato salad which is served warm.
A McDonald's Caesar Salad has more calories, fat and salt than a Double Big Mac burger.
Macedonia is famous for its rich Šopska salad, an appetizer and side dish which accompanies almost every meal,
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| Shopska salad By Biso |
Brazilians use begonias as an ingredient in salads.
Sources Geri Walton, Food for Thought by Ed Pearce
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