And I just realized it was this time last year that I was introducing my "everything in it" salad to four Canadians whilst on our trip. It was our first night together - each one with his own motor home parked in the front area of a large supermarket. That seemed the done thing over there. We decided to barbecue and I volunteered to make a salad. If I say so myself the darn thing looked pretty spectacular in its glass bowl! Consisting of: crisp cos lettuce, sliced raw red onion, tomato, olives, pear slices, nectarine slices (peach), plum slices, grapes de-seeded, walnuts, and feta cheese crumbled over. "What kinda salad is that Tod? I immediately gave it the correct name as I had slung everything I had bought at the supermarket into it! Glad to say I had to make it at least 6 more times on our trip around Alberta
Joined: Feb 2009 Gender: Male Posts: 34,508 Location: Paris, France
Re: salads « Reply #34 on Mar 7, 2012, 10:22am »
Speaking of "everything in it," I remember a food show I saw on a visit to the U.S. once, and the so-called chef was showing how to reuse leftovers in a salad. He took some french fries from the previous days and chopped them up into the mixture. I don't even remember what the other ingredients were, because all I could think of was how bad an idea the french fries were, congealed grease and all that. I thought salads were supposed to be healthy.
Joined: Feb 2009 Gender: Female Posts: 3,548 Location: Montréal
Re: salads « Reply #40 on Mar 7, 2012, 11:51pm »
The hardboiled eggs are overcooked.
I'd rather spend the calories on hot frites and shrimp in olive oil and garlic. It is sort of a riff on salade russe, but I think it looks rather gross.
Joined: Feb 2009 Gender: Male Posts: 34,508 Location: Paris, France
Re: salads « Reply #41 on May 12, 2012, 7:56pm »
As far as I'm concerned, a salad can contain just about anything as long as the ingredients are complementary. Sometimes this requires a stretch of the imagination, but I was trying to think of things that absolutely do not go together like "leftover fried chicken + peaches in syrup" but then I thought "that could conceivably work if the chicken is extremely spicy." If anybody wants to try, please report back. However there are a few things that will never work as far as I am concerned -- for example popcorn + watermelon or anchovies + Jell-O. This salad was much more simple -- oxtail meat with rice, peanuts, green onions, carrots, Thai chilis, etc. Does anybody else have some unusual combinations?
My name really isn't Don, but I used to be anónimo.
Joined: Feb 2009 Gender: Male Posts: 2,947 Location: Michoacán, México
Re: salads « Reply #42 on May 13, 2012, 12:50am »
Sorry for the delay in answering. I don't know exactly what's in those mayonnaise salads, as I've never ordered any.
Today, I made a salad of mixed organic greens, cooked and cooled linguine, tomato, jícama, corn kernels, peanuts, smoked Gouda cheese and a bit of sweet red pepper. We dressed our own, al gusto. I used some White Balsamic Vinegar and Sriracha Sauce on mine.
As far as I know, in German the derivation 'salat' seems to mostly to refer to just a green leaf, like lettuce, which always used to confuse me.
Russian salad always used to be disappointing to me before I got used to remembering what it was. There is a chain restaurant not far from me "Ruby Tuesdays" that has a salad bar. It's the only reason I go there.
i'd say the word "salat" can have two meanings. on the one hand it really means the green leafs themselves, like lettuce or similar (a lot of plants have names with "salat" in it, like eisbergsalat, feldsalat etc.) - and on the other hand it means the dish, and there you'd also say "nudelsalat", "rote beete salat" and so on - even though there is no lettuce at all in there...
Joined: Feb 2009 Gender: Male Posts: 34,508 Location: Paris, France
Re: salads « Reply #44 on May 20, 2012, 10:54am »
It's pretty much the same in French. "Salade" can mean lettuce or it can any of those other "salads" with no lettuce at all -- macaroni salad, potato salad, etc.
I believe there is a Sandwich thread in here somewhere.
I went out with a couple friends the other nite to a neighborhood wine bar (someone had a gift certificate and wanted to share). Anyway, we got a couple of really good salads. One of them was a frisee,roasted almonds,roasted pears,a nice dollop of Burrata cheese and a honey vinaigrette. It was one of the more memorable salads I've ever had.
And I was going to say that it looked like roquette.
I said "why is there no sandwich thread?" on April 21, 2011 at 18:37 (my time) and a sandwich thread was created on April 21, 2011 at 21:27.
See that ?? Some kind of magic!!
For me, that salad was all about the cheese. The greens were not dandelion or roquette. I was all over that cheese,the greens and company were lagniappe.
Joined: Jan 2013 Gender: Female Posts: 373 Location: NOLA,USA
Re: salads « Reply #51 on Jun 12, 2012, 6:56pm »
My husband made a huge batch of "Italian Olive Salad", an old time New Orleans Italian recipe that he got from his great aunt. It's put up in several glass jars in the fridge at present, marinating away. I'll get some pics of it. The consummate summertime fare in this heat.
Joined: Feb 2009 Gender: Male Posts: 34,508 Location: Paris, France
Re: salads « Reply #52 on Jun 13, 2012, 2:08pm »
I have a half a head of batavia left which I must use within the next two days or face the consequences. As much as I crave salad usually, it suddenly stops appealing to me the moment it becomes obligatory.
Joined: Feb 2009 Gender: Female Posts: 25,317 Location: Mexico
Re: salads « Reply #53 on Jun 15, 2012, 5:32pm »
I am having my breakfast salad even as I type: frilly lettuce, green onion, radish, roasted nopal, & hogshead cheese dressed with mortared sea salt, peppercorns, & garlic + vinegar & a dash of olive oil.
Joined: Feb 2009 Gender: Female Posts: 3,548 Location: Montréal
Re: salads « Reply #57 on Jul 25, 2012, 11:22pm »
I made a fine julienne slaw of cabbage and carrots - the cabbage looked like a European white one (very pale green) but was flattened a bit - the ladies at the market just called it "un chou plat" and said it was very delicate and tender, which it was. I bought it last year too. Carrots - young new ones, but finally large enough to use my Zyliss "carrot tool" on, a hand tool (great for travel) that juliennes carrots and other hard vegetables. A bit of lime juice, a bit of rice vinegar, some oil - not too much dressing. But I added some Sambal Badiak (Indonesian spice paste) bought in Amsterdam, and Thai Basil, and an herb called something like Rau Ram(???) or Vietnamese Coriander, though I don't find it tastes much like coriander - these are herbs I have growing on my balcony, among others.
I like this slightly spicy salad, and have had it for breakfast and dinner (lunch was chez une amie).
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