Mexican Quinoa Salad Minimalist Baker Recipes Gluten Free Vegan Whole Meal Mexican Salad With Quinoa Black Beans And Corn
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.
Mixing in one bowl and plating somewhere else allows the excess dressing to stay in the bowl and away from the customer s plate. If you re planning to put in a vegetable garden this spring don t just plant lettuce for your salads. Why not plant your own mesclun mix? The most amazing salads can come from your own back yard. My father in law grows a huge variety of greens at his summer cottage and his green salads are better than anything I ve had in a fancy restaurant. He starts with the basics - romaine lettuce green leaf lettuce and red leaf lettuce. He also uses oak leaf lettuce which is just a regular lettuce whose leaves are palmate (hand shaped) and therefore look a bit like oak leaves. These lettuces provide the bulk of the salad materials. He picks individual leaves off each plant so that each plant continues to grow through the summer. His lettuces can grow up to two feet tall (on the stalk) and he s still making salads from them.
Oregano is another deer-proof perennial favorite but again use just a few small leaf pieces. Interestingly oregano tastes much milder fresh than dried unlike its cousin basil which has a far more intense flavor fresh. Anise hyssop is hard to buy in herb form but you can usually find seeds at garden centers; it grows gorgeous complex purple flowers shaped like spears and again you can use the florets for visual effect in a green salad. The leaves taste like anise or licorice. Anise hyssop isn t strictly speaking a perennial but it reliably self seeds so once you plant a few you ll have them year after year. Chives are another favorite perennial. You can cut just a few leaves and chop them into one-inch lengths for a salad and don t forget to use some of the chive blossoms as well. While we re on the onion family don t forget to use a few garlic greens - the leafy green tops of your garlic plants and the florets as well. But go easy on the garlic as a little goes a long way.