Romaine Fennel Salad Vegan Gluten Free Nut Free Soy Free 55 Fantastic Fall Salad Recipes Epicurious

Monday, February 18th 2019. | Salad

Romaine Fennel Salad Vegan Gluten Free Nut Soy 55 Fantastic Fall Recipes Epicurious

You won t find anything as tasty in a fancy restaurant and most of it like all the best things in life is free. So if you re planning your vegetable garden this summer or just want to convert a few square yards of your lawn to productive use be sure to plant plenty of salad ingredients. Salad is one of the most variedly used dishes in over the world. It generally consists of slices of fresh vegetables and cheeses. Every one creates their own favorite take as they hold great nutritional qualities. The salad is available in a range of varieties which is differentiated by food culture and customs. Salad includes a range of crunchy green leaves along with nuts and grains. You can also add several fruits seeds pastas poultry dairy and several other foods. They can be consumed hot or cold form.

Some forms of salad have been consumed for centuries originally made mostly of cabbage and root vegetables flavored with vinegar oils and herbs. Ancient Greeks believed that raw green vegetables promoted good digestion and the Romans agreed. Early recordings of lettuce appeared back in the 6th century B.C. although it bore little resemblance to our current varieties. Salads have come a long way since the pedestrian lettuce tomato and cucumber version. Today there is no end to the hundreds of varieties ingredients and dressings available to our salad-crazed nation. In the 1920s they hit the big time as restaurant chefs created Caesar Chef Cobb and fruit salads. Canned veggies and fruits became more available and were tossed into the mix allowing Americans to eat salads year round.

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.

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