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Evolution of the “Salad”

“A salad is not a meal, it is a style.” Fran Lebowitz

Originating from the Latin sal (means salt) to the Provençal “salada”, later as the Old French salade to finally the late Middle English “sallet” of 14th century or the modern day “salad” which it is now known by, salads have gradually evolved over the years. From simply starting a meal to being the main meal by itself, salads have been redefined both in content, style and flavours. With summer in full swing, fresh produce available and kids at home, salads can be both fun, entertaining and creative.

“Salad can get a bad rap. People think of bland and watery iceberg lettuce, but in fact, salads are an art form, from the simplest rendition to a colorful kitchen-sink approach.” Marcus Samuelsson

Salads were favored since the early Babylonian Era, where the greens were dressed with oil and vinegar. Likewise Egyptians made salad dressed with oil, vinegar and Asian. Even the Romans and ancient Greek Era saw mixed greens with dressing, a type of mixed salad. With imperial expansions, these layered and dressed salads were favourites in the menus of the European courts. Royal chefs often combined many ingredients in one enormous salad bowl including exotic greens as well as flower petals. The favourite salad of King Henry IV was a tossed mixture of new potatoes (boiled and diced), sardines and herb dressing, where as Mary, Queen of Scots, preferred boiled celery root diced and tossed with lettuce, creamy mustard dressing, truffles, chervil and hard-cooked egg slices.

“To make a good salad is to be a brilliant diplomatist – the problem is entirely the same in both cases. To know exactly how much oil one must put with one’s vinegar.” Oscar Wilde

Today salads are made in two classical manners of being artfully arranged or “composed” to ingredients being mixed with dressings or “tossed”. At any point of time on the meal salads may be served; as appetizers or side salads, as well as main course salads with high protein foods (like meat, eggs or fish), or as dessert salads. The latter version is one of the most popular with these sweet versions containing fruit, gelatin, sweeteners or whipped cream.

“It takes four men to dress a salad: a wise man for the salt, a madman for the pepper, a miser for the vinegar, and a spendthrift for the oil.” Anonymous

Technically there are five types of salads. Starting with the green salad or garden salad, consisting mostly of leafy greens with a healthy mix of coloured vegetables. If the latter are more, it is termed as a “vegetable salad”. From olives, artichokes as well as beans, celery or nuts, berries and seeds; these salads can be made in a colourful array. When made on a lettuce leaf, the “wedge salad” is created. When thick sauces are added to salads, they become “bound salads”, the second category of salads. Most types include those with mayonnaise like tuna salad, chicken salads, potato salad or egg salad, which can be served as “scoops” or sandwich fillers, making it a popular necessity for picnics and barbecues.

“As long as mixed grills and combination salads are popular, anthologies will undoubtedly continue in favor.” Elizabeth Janeway

The remaining three types include the “dinner salads” or main course salads, fruit and dessert salads. The former is made with meat, seafood or even eggs like the Cobb salad, Caesar salad and the Chinese chicken salad. With culinary fruits, a quick “fruit salad” can be made to complete the meal or a more elaborate “dessert salad” like jello salad, pistachio salad or ambrosia can answer the sweet cravings. Fancier creations like cookie salads, rice crispies salad, snickers salad or glorified rice salad. Finally topping the salads are the dressings which can be vinaigrette, creamy dressings as well as honey mustard or Italian dressing to mention a few. Dressing a salad depends on the final flavour that one wants to have.

Either for fun or for hunger, salad making can be an entertaining as well creative art, giving ample pleasure for both the taste buds, hunger pangs and health goals. With June being the foodimentarian ” National Month of Salads”, it would be fun to give few fancy salads a try.

“Kids in aprons appeared, putting tureens of vegetable soup on the tables and plates of boiled eggs, potatoes and lentils, bowls of endive-and-radish salad, small rounds of cheese and loaves of brown bread, all looking quite delicious, in Zoe’s opinion.” Christine Brodien-Jones, The Glass Puzzle

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