Romaine Fennel Salad Vegan Gluten Free Nut Free Soy Free
Simple vinegar and oil made room for bottled dressings and mayo paving the way for "bound salads." Sounds a little kinky but this category includes some of our favorites: tuna salad chicken salad egg salad ham salad shrimp and crab salad. The chicken came first showing up in mid-1800s cookbooks tuna much later with the advent of canned tuna. In the late 1930s Spam made ham salad easy and egg salad was a natural. With the introduction of Jello gelatin molded salads took their colorful place at any luncheon. Restauranteur Robert Cobb created the salad that bears his name at his Brown Derby restaurant in Hollywood; chef salad debuted at the Ritz Carlton in New York and originally included sliced ox tongue along with ham and cheese. (Mercifully in later years turkey or chicken replaced the ox tongue.) In Hollywood s early days Caesar salad was embraced by the stars who happily munched on this trendy salad at some of their favorite restaurants.
For example adding some chow mien noodles gives the main course salad some oriental flare. Be sure to match the salad with a flavorful dressing afterwards. After all is said and done dressings are still the ones that mostly dictate the flavor of the salad. Salads have come a long way from becoming just rabbit food. I hope you ll have fun in making your own main course salad and please do keep in mind that when preparing the dish let your taste buds and health consciousness dictate each step of the way. WHAT IS A SALAD ANYWAY? Salad Definition:- "any combination of raw or cooked vegetables meat seafood and/or fruit nuts or cheese usually served with a topping (dressing) or a dip". Boy that s simple - and it leaves us with endless creative possibilities.
Making your own vinaigrettes and dressings allows you to improve the taste of your salad and to be creative with the flavors. 2 - Restaurants Season Their Dressings The second restaurant salad secret may not be welcome news to the health-conscious reader but it s true: a properly made house vinaigrette or dressing will come with a generous helping of salt and pepper. You might be thinking salt in a salad? Really? . Yes really. Dressings and vinaigrettes will taste good when a) they re made with quality ingredients b) they re made with the right proportion of ingredients and c) they re seasoned correctly. Restaurant salads wouldn t taste so good unless this was true. You should be able to eat a good dressing on its own and still enjoy what you re eating. We used to make a champagne vinaigrette at the restaurant that you could eat by the spoonful - it was just that good.