Creamy dressings are based on mayonnaise, sweet or sour cream, or a cooked sauce containing eggs, flour, milk, or cream. In France a spoonful of the juices from a roast is sometimes added to the dressing. The simplest salad dressings are mixtures of oil and vinegar (the usual proportion is three parts oil to one part vinegar) to this is added salt and pepper, herbs, and frequently Dijon mustard. Laughter that comes from tickling is called gargalesis, and aside from primates the only animal known to experience it is the rat. A Scandinavian specialty is a herring salad of finely chopped pickled herring, potatoes, beetroot, cold meats such as tongue or roast veal, onions, and apples. The salade niçoise of France combines lettuce with potatoes, green beans, olives, tuna, tomatoes, and anchovies, all dressed with olive oil and vinegar. The julienne salad popular in the United States is a green salad garnished with narrow strips of cheese, chicken, ham, beef, and vegetables. The addition of meat, poultry, seafood, eggs, or cheese transforms the dish into a light entrée. Mixed salads are hearty versions of green, vegetable, and starchy salads. A similar function is served by salads based on rice, pasta, potatoes, dried beans, bulgur (cracked wheat), or other starches. Although they are sometimes served as hors d’oeuvres, salads of this type usually take the place of hot or cold vegetable side dishes. Salade russe is a variety of chopped cooked vegetables and potatoes bound with mayonnaise.
Some Middle Eastern salads are puréed or finely chopped cucumbers, eggplants, or chickpeas, mixed with tahini or yogurt. Cole slaw (from the Dutch kool, “cabbage”) is made of shredded or chopped cabbage with a mayonnaise or vinegar-based dressing. They are commonly based on tomatoes, green beans, cucumbers, beets, and mushrooms. Vegetable salads may be marinated or sauced mixtures of raw or cooked vegetables. See what else you know about your favorite fare. Caesar salad, invented in Tijuana, Mexico, in the 1920s, is a green salad of romaine with a highly seasoned dressing of pounded anchovies, olive oil, lemon juice, egg, and Parmesan cheese, garnished with croutons.įood can be more than just tasty.
In France a piece of dry bread rubbed with garlic, a chapon, is sometimes tossed with the salad to season it. Other vegetables, raw or cooked- tomatoes, onions, cucumbers, peppers, beets, and so on-may garnish the green salad. Most leafy vegetables that can be eaten raw are used: all varieties of lettuce, garden cress and watercress, endives, cabbage, spinach, escarole, romaine (cos), arugula, and fresh herbs. Green salads are eaten at the beginning of a meal, with the entrée, or after the main course. The earliest salads were wild greens and herbs seasoned with salt these were the first vegetable foods available in spring and acted as a tonic after a dull winter diet. The restorative powers of green salad have been celebrated since antiquity: “Eat cress and gain wit,” advises a Greek proverb. Most salads are traditionally served cold, although some, such as German potato salad, are served hot. Salad, any of a wide variety of dishes that fall into the following principal categories: green salads vegetable salads salads of pasta, legumes, or grains mixed salads incorporating meat, poultry, or seafood and fruit salads. SpaceNext50 Britannica presents SpaceNext50, From the race to the Moon to space stewardship, we explore a wide range of subjects that feed our curiosity about space!.
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