Easy Creamy Italian Vegan
This is taken as one of the most popular appetizer side dish or main course dish in the restaurants of all over the world. It is considered as a healthy salad as it contains a range of vegetables that exhibits health providing elements and seems very appealing to others. When people talk about salads they mostly think that it s just the little dish made up of lettuce and other fixings toppings and dressing they eat before starting the main course of every meal. Some will think that it s just the optional food you get from the salad bar at the corner of the restaurant. But nowadays as more people become health conscious making salad as the main course of the meal is becoming a great idea. Main course salads have become quite a hit during these times when people are already mindful of what they eat.
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.
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.