Salads originated with the Romans and Greeks. The word is derived from the Latin "salata," which means salted things, because salad dressing included a salty tang. In modern times, preparing salads is a method for eating the fruits and vegetables that the USDA recommends that Americans eat each day. The salad also serves as a fresh contrast to heavier main dishes to lighten the palate and digestion. Lemon juice combined with olive oil provides a subtle, citrus flavor that allows the produce to stand on its own and dominate the dish.
Arugula Salad
Arugula is a slightly bitter green vegetable that has a delicate texture and consistency similar to baby spinach. Pair a simple arugula salad with a complex, rich dish, such as beef wellington, or Irish round roast, to soften the flavor. The ingredients in a simple arugula salad include approximately six cups of arugula tossed with lemon juice, olive oil and salt and pepper to taste.
Celery and Octopus Salad with Chile
Make a seafood salad with octopus, which is different than calamari, or squid, and is often available at specialty seafood markets or gourmet grocery stores. Slice the octopus tentacles into bite-size pieces and saute in olive oil until opaque and tender. Toss with sliced celery, flat parsley leaves, celery leaves, finely minced chili pepper, olive oil, lemon juice and lemon zest. This fresh salad provides protein, as well as healthy greens and a fresh flavor appropriate for accompanying linguine and tomato sauce, or vegetarian enchiladas.
Wilted Spinach, Olive and Feta Salad
Wilt spinach for salad with a tender texture. Combine olive oil, lemon juice, minced shallot, garlic, sugar, salt and pepper and heat until fragrant. Toss the warm dressing with baby spinach. Add feta and sliced kalamata olives. This Greek-inspired salad dish complements classic Mediterranean dishes, such as moussaka, spanakopita and roasted lamb.
String Bean and Mint Salad
A salad in the United States often includes a green-leafy base, such as lettuce or arugula, but many salads consist of only chopped vegetables tossed with dressing. String beans and wax beans, trimmed and blanched, or steamed and tossed with a dressing of lemon juice, olive oil, garlic, shallots, salt and pepper and mint, provides a fresh, crispy quality paired with a grain-based main dish, such as risotto, or paella.
References
- "Food Lover's Companion"; Sharon Tyler Herbst and Ron Herbst; 2007
- Food Timeline: Salads
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