Crunchy Summer Fruit A Veggie Salad Vegan Gluten Free Soy Free Chickpea Salad
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.
There s an old half whiskey barrel on the cottage deck that grows pansies and a few of the pansy blossoms sometimes find their way into a salad (they are edible as are violet blossoms if you don t mind picking them out of your lawn). Lemon balm is another interesting perennial with a citrus flavor that makes it easy to identify when playing the salad guessing game. Tarragon is another anise-flavored herb but I m not a big fan - for some reason I find tarragon numbs my mouth. But I ve been overruled on that account and there s always a little tarragon in our cottage salads. Kale grows well in northern gardens and we sometimes harvest mature kale in the dead of winter. When the plants are young in August and September the smaller leaves go well in a salad but because they are rough they do need to be torn into small pieces.
The creator Caesar Cardini eventually bottled and sold his trademark dressing in the Los Angeles area. A favorite restaurant in Chicago the Blackhawk featured their signature "spinning salad bowl" along with every entree on the menu served tableside. French chefs made vinaigrette dressing with oil herbs chopped shallots and paprika throughout the 1800s.Those especially adventurous added tomato sauce which became the foundation for classic French dressing. Kraft Foods in 1939 introduced their popular version orange in color. Boomers remember it drizzled over iceberg lettuce. Miracle Whip appeared around the same time labeled salad dressing but primarily used to hold together chopped meat chicken or eggs for a tasty sandwich filling. In the 1920 s Green Goddess dressing was created at a San Francisco restaurant in honor of a play by the same name. (Good thing Death of a Salesman didn t debut that same year.) Colonial America grew lettuce in their home gardens along with cabbage beans and root vegetables.