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.
What I love about the term salad is that it can appear in so many different forms and says a lot about the cook. It could be a simple as fresh green lettuces tossed with a basic vinaigrette, or it could be as hearty as a couscous salad with grilled shrimp.
Eaters choose salad for reasons as varied as the ingredients in a salad bowl. A lightly coated dish of greens might offer cleansing, while a hearty pilaf that combines barley with vegetables, spices, and flavor-boosters like cheese, herbs, and seeds, offers a filling and delicious meal.
Whether you're on a diet, or you're looking for a go-to one bowl dinner recipe, salads should be thought of as crowd-pleasers, not a dreaded component of a meal. Salads are also an excuse to use up leftovers and eat all the colors in the rainbow. Perhaps best of all, salads allow you to be creative.
For inspiration, check out these great salads from MarcusSamuelsson.com
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a salad is as good as the hands that prepare it, and this food form is infinite in possibilities, and, as a vegetarian, i keep it humane
I'm giving it a try tomorrow.
I know that it's hip and supposedly replaced with mesclun, romaine, arugula and frizzee, but we don't throw out potatoes when other veggie items become trendy.
Iceberg is not watery, and is the opposite of soggy, like some mesclun combos can easily become... It's CRISP and just right for summer; cool, crisp and perfect fit for special dressings like Thousand Island or crab salad with Louie dressing, or Thai Yum Yai with shrimp, cuke, peanuts and potato chips, and many other selections. I stick up for Iceberg. It is NOT bland, but perfect for a savory presentation. Marcus! Please take note!
I am yet to get round one problem on my table - how to make amazing salads for people who dont like dressings or cheese or fruit in with their lettuce leaves.
It can be depressingly limiting!
Something new for me to try.
Thanks Mr.Samuelsson.
I particularly like them when cooking some of the lighter flat sea fishes like cod or haddock - and they are a wonder with Turbot (if you have the cash).
The sweet/sharp flavour contrasts wonderfully with fish, and you can use splashes of rice vinegar contrasted with Coriander leaf to bring the two fully together. Black pepper is also good here, in moderation, and other fruit like raspberries to finish it off.
Okay, I am hungry now! And I am on a diet too!
On another note, one of the worse culinary mistakes ever put over on the American public is salad bars. Lots of food does not automatically equate to good food.
Try a Spanish salad of blanched brussell sprout leaves, (removed from the core before blanching), dried but juicy cranberries, almonds (preferably marcona), manchego cheese with a delicate Argon oil dressing, laced with a combo of champagne vinegar, sherry wine vinegar, and seasoned rice vinegar, Cross and Blackwell mint sauce, add shallots, minced RED jalepeno, hibiscus essence or syrup and worcheshire. Sooooooooooo good.
You can also cut some brussell sprouts in half and deep fry them at 350 degrees for just under or just over a minute depending on size! They carmelize very quickly and are sensational!@
Bon Appetite!