It’s the time of year when many of us enjoy eating a salad, especially on a hot, humid day. That’s why May was proclaimed as National Salad Month. But what exactly is a salad? What comes to mind: Caesar, Waldorf, potato, tuna, pasta? Some even think of it as rabbit food, which perhaps is true, if you think about how salads were prepared back in the day .
..iceberg lettuce, a slice of onion and cucumber, a wedge of tomato, some shredded carrots, and perhaps an olive or two.
Today, many restaurants, especially fast-food restaurants, still prepare it this way. In years past, salad was served as an appetizer or side dish, with little creativity in its preparation. Remember the salads that included cubes of green Jell-O? Perhaps, I am dating myself.
Fast forward, and salads today, quite often, take center stage as meals, using a variety of greens, many unbeknownst to most in the past. Arugula seems to be popular and has become a favorite of mine. Watercress, Bok choy, endive, kale and a plethora of lettuces have taken over from plain old iceberg.
Fruits, both fresh and dried, heirloom vegetables (roasted ones add great flavor), seeds, beans, grains, nuts, meats, fish, cheese and easily made, delicious dressings are now part of the ingredient repertoire. Salads are a time-poor cook’s secret weapon for putting a healthy and delicious meal on the table. They offer endless possibilities; go to your local farmers market and introduce yourself to some unfamiliar greens and vegetabl.