Make the Perfect Tossed Salad

The phrase salad comes from the Latin verb salare, which means to salt. A Roman salad consisted of recent greens sprinkled with salt for taste; therefore the greens had been salata, or salted. (Simply as a aspect notice, in Roman occasions salt was an costly commodity and was used as a type of forex, giving us the English phrase wage.)

Salads have come a great distance since then, and vary from easy tossed salads—mainly greens and a dressing—to grain and vegetable salads. By and huge, salads are served chilled or at room temperature. And the so-called “aspect salad” (versus a main-course salad) is meant to be an adjunct to a meal. Facet salads serve quite a lot of capabilities in a meal. They are often served first, as a form of urge for food whetter. They are often served final (European fashion) as a little bit of a palate cleanser earlier than dessert. Or they are often served with the meal, as a aspect dish. The kind of aspect salad you select—and once you select to serve it—ought to be ruled by the flavors (and energy) in the remainder of the meal.

Right here is our recipe infographic for making quite a lot of scrumptious tossed salads. A tossed salad looks like it ought to be simple, however in truth there’s an artwork to making a steadiness between flavors, textures and weights.

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