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A delicate seasonal food it was enjoyed in summer only and not available year round until the 20th century when California grew and shipped head lettuce nationwide. No question foodie president Thomas Jefferson experimented with a number of varieties which were served daily to his family and dinner guests with vinaigrette dressing or a sprinkling of herbs and mayonnaise (his chef was French-trained). As Americans developed more sophisticated tastes traditional iceberg lettuce took a backseat to Romaine arugula endive radicchio and field greens. Originally these varieties were considered greens for the elite due to price and perishability. Of late retro salads are showing up with quarters of iceberg lettuce and dressing. For Boomers who grew up on the stuff it harkens back to the 50s along with Spam salad meatloaf canned fruit cocktail and Popsicles.
Remember there is beauty in simplicity (especially during a crazy work week night). Cucumber salad is usually a crowd-pleaser kids enjoying it immensely. In the sweltering summer heat serve this salad and you ll be as cool as...... a CUCUMBER! Cucumber Salad - Salade de Concombres 1-2 cucumbers (1 large or two small) peeling and seeding optional 4 tablespoons olive oil extra virgin 1 tablespoon red wine vinegar 1 1/2 tablespoons Dijon mustard salt and pepper to taste Slice into thin rounds; combine vinaigrette dressing ingredients together in bowl and whisk together until smooth and creamy; toss gently with cucumbers until well coated; chill until ready to serve. "Anne Dessens is the founder of AnneDessens.com - your one-link to everything self-improvement : diet recipes running & walking deep breathing success journaling energy and universal laws. The Nigerian Salad is a special salad recipe native to Nigeria.
With Americans love for pasta it was only a matter of time before pasta salad emerged first appearing as simple macaroni salad giving way to more sophisticated versions and add-ins. European immigrants brought their potato salad recipes to America both cold and hot which utilized the inexpensive and easy-to-grow potato as a hearty base. Europe was serving up potato salad as early as the 1600s usually mixed with vinegar oil and bacon the forerunner of German potato salad served hot. Warmer climates enjoyed potatoes cold with cream and vegetables.The French no slouches in the cuisine department took it one step further adding mayonnaise herbs and mustard Dijon of course. (No self-respecting Frenchman would even think of using yellow mustard as Americans do.) Since the 1970s when salad bars became de rigueur the lowly salad has taken center stage no longer an afterthought alongside a main course. Supermarkets feature prepackaged lettuce and salad fixings boxed pasta salad mix and rows of greens and colorful vegetables all waiting to be dressed up.