Salad

I'm a picky eater. But I need to lose weight, so I'm forcing myself to eat more salad. Right now it's a bag of romaine/radicchio blend, and a balsamic/basil vinaigrette that's a little too oily.

I don't like vinaigrette or other salad dressings, but Hellman's mayonnaise (or - even better - home made mayo) is num.

I am hungry how.

I blame the French.

I want to be able to taste the vegetables, not cover them up with glop. Vinaigrette of some sort; as few different kinds of veggies as possible (although "greens" counts as one vegetable.) Usually when I'm making them at home, I use whatever greens are fresh, some basil, some cucumber, and maybe some radish.

Fruit salad, pasta salad, chocolate salad...I'll go for that kind of stuff. Or for vegetables mashed up and made spicy in curry, curry's human food.

Prior to this thread I thought I was the only person in the world who hated mayonnaise.

I love salad, in fact that's what I had for dinner tonight. The red pepper made it especially yummy.

One thing I have never understood, though: what is salad cream? Why would people want cream on their salad, I don't know.

vegetables I like: lettuce, potato, corn [on the cob], carrot, broccolli, cauliflower [a bit], mushrooms [a bit=more than I ever thought I would].

vegetables I liked a year ago: lettuce, potato, corn [on the cob], carrot [raw].

and tomato puree, I guess, but not on its own.

eggless mayo made from tofu is pretty good in small amounts, though.

but: carrot ginger dressing is the bomb!!

All of my stories are starting to sound like they are narrated by Ralph Wiggum.

(Now that's Ralph Wiggum)

The best are with either greens or lettuce (not iceberg) and a ton of tomatoes. My favorite dressing is Briana's french vinegarette.

Salad cream is an invention from the bastard of the goddamned to hell, a perversion beyond all foulness that can be described, a travesty and idiocy to the world of cuisine that can only be met with fierce, undying hatred. Never rest, lest this plague ensnare thee.

Anyway, salads in general = classic and you have all made my mouth water several times already in many different ways. I have no one favorite, but these days I find a good spinach-leaf salad is an excellent base. I am addicted to mushrooms in salad and a sprinkling of parmesan, but most of all, pepper. Mm.

well, they were when I was a nipper anyway.

I make a nice salad in summer sometimes with potatoes, tomatoes and french dressing. I make the dressing myself in an empty jam jar, and even though it is the easiest thing ever I still manage to mess it up sometimes and it comes out horrible. This is a common thing with me and cooking - no matter how many times I've done something, I still manage to do it wrong about a fifth of the time. It's very disheartening.

I am so hungry.

I like leeks and spinach a lot and sweet potato, too, plus, now, I'd eat regular corn and baby corns and would, at least, try a couple of other things

wow that sounds delish

Sallets in general conſiſt of certain Eſculent Plants and Herbs, improv'd by Culture, Induſtry, and Art of the Gard'ner: Or, as others ſay, they are a Compoſition of Edule Plants and Roots of ſeveral kinds, to be eaten Raw or Green, Blanch'd or Candied: ſimple--and per ſe, or intermingl'd with others according to the Seaſon. The Boil'd, Bak'd, Pickl'd, or otherwiſe diſguis'd, variouſly accommodated by the skilful Cooks, to render them grateful to the more feminine Palat, or Herbs rather for the Pot, &c. challenge not the name of Sallet ſo properly here, tho' ſometimes mention'd; And therefore,

Thoſe who Criticize not ſo nicely upon the Word, ſeem to diſtinguiſh the Olera (which were never eaten Raw) from Acetaria, which were never Boil'd; and ſo they derive the Etymology of Olus, from Olla, the Pot. But others deduce it from Όλος, comprehending the Univerſal Genus of the Vegetable Kingdom; as from Παν Panis; eſteeming that he who had Bread and Herbs, was ſufficiently bleſs'd with all a frugal Man cou'd need or deſire: Others again will have it, ab Olendo, i.e. Creſcendo, from its continual growth and ſpringing up: So the younger Scaliger on Varro: But his Father Julius extends it not ſo generally to all Plants, as to all the Eſculents, according to the Text: We call thoſe Olera (ſays Theophraſtus) which are commonly eaten, in which ſenſe it may be taken, to include both Boil'd and Raw: Laſt of all, ab Alendo, as having been the Original, and genuine Food of all Mankind from the Creation.

And now, that our Sallets may not want a Glaſs of generous Wine of the ſame Growth with the reſt of the Garden to recommend it, let us have your Opinion of the following.

Cowſlip-Wine. To every Gallon of Water put two Pounds of Sugar; boil it an Hour, and ſet it to cool: Then ſpread a good brown Toaſt on both Sides with Yeaſt: But before you make uſe of it, beat ſome Syrup of Citron with it, an Ounce and half of Syrup to each Gallon of Liquor: Then put in the Toaſt whilſt hot, to aſſiſt its Fermentation, which will ceaſe in two Days; during which time caſt in the Cowſlip-Flowers (a little bruiſed, but not much ſtamp'd) to the Quantity of half a Buſhel to ten Gallons (or rather three Pecks) four Limons ſlic'd, with the Rinds and all. Laſtly, one Pottle of White or Rheniſh Wine; and then after two Days, tun it up in a ſweet Cask. Some leave out all the Syrup.

I left a bowl of freaking greens w/vinaigrette on my chair & my dog ate them while I wasn't looking!

My dog ate a salad, guys.

https://www.youtube.com/watch?v=l99Ek4YtTuw

Oh man my dog goes freaking crazy for avocados! And bananas. To the point where it's annoying to eat them around him, his begging gaze is so pointed.

sometimes i can't believe how much i love tablouleh

*tabouleh

i like how it can come out so many different ways, too. sometimes it's more like a tart, chopped salad (amazing) and sometimes it's more like a big fluffy field of green (amazing)

do you make your own?

not me but my parents make it a lot.

god i want some now

i just had some with DILL in it which is like WOAH weird but not as bad as u would expect but still not GOOOOOD, you know wht i mean

Dill in tabouleh?!

i know.

and it wasn't lemony enough (it was from a turkish place)

it's 7.30am, though i did get up at 10pm so it's not quite breakfast time for me, and i could totally go a salade nicoise.

love chef's salads, but still am at the 9-year old "gob in loads of dressing until it's unrecognizable" phase.

Making a Roquefort pear salad for a get-together tonight...

guess who's going to eat a delicious salad today? no seriously, guess!

My personal recipe for Beef Jerky salad (a great one for the summer):

Mix together in bowl, not on plate

1. salad leaves: fresh spinach, lamb's lettuce, watercress with stalks cut off
2. melt a table-spoon of lurpak butter into the salad leaves
3. add a squeeze of lime juice
4. grate plenty of extra mature cheddar on top
5. layer on thin slices of sweet emerald green tomatoes
6. plus sugar-drop tomatoes, these cut into 4, length & crossways
7. drizzle on some Harissa dressing (best not to overdo it,
I prefer Sainsburys taste the difference, but if you like it really hot: use Belazu Rose Harissa)
8. mix in a little extra virgin olive oil
9. and some sainsburys tomato puree with hint of garlic
10. and a scoop of pequillo pepper dip
11. and an smaller scoop of beetroot tzatziki
12. then add one packet of Marks & Spencers classic beef jerky
(this is the soft kind anyway, but to prevent any excess chewiness, should be cut into small pieces first)
13. cut up a few sugarsnap peas and chuck 'em in too
14. sprinkle some chilli flakes, and grind plenty of salt & pepper, over everything.
15. toss it all together

Had a bowl this afternoon - so much better than it sounds on paper..

that salad is crazy and has 15 steps

yet only take 10 mins to prepare..

it seems ok minus the cheese and butter

gross

somehow, I forgot the pomegranate seeds

I like salads a lot. However the ones I make at home are never as good as ones I make at the salad bar at work. I like lots of feta cheese, eggs, tofu in my salad.

i dunno what that is, but it isn't any salad of mine. lost me at "melt a table-spoon of lurpak butter into the salad leaves".

that was a typo, should have said "tea-spoon". Buttery tasting lettuce leaves are lovely though, hence recent upsurge in popularity for brands such as
http://tinyurl.com/qyuwug9 , or http://tinyurl.com/pcwvlcb

okay, i get it. good one.

Apparently the Caesar Salad is about to turn 100 - born 1924 in Tiajuana

summer is here. foolishly i haven't done salads in the past - they always seemed too fussy, too much work for a one-off meal with no leftovers. of course that's bs - they can be pretty simple and they're always worth it especially when the last thing you want to do is turn on the stove or god forbid the oven.

tonight i did

arugula / red butter lettuce mix
rotisserie chicken breast
red onion
nectarine
roasted garlic vinaigrette (pre-made organic)

so simple, so delicious. it could have used either blue cheese crumbles or walnuts.

gonna be doing this a lot more often. nothing hits like a salad in the summer.

I discovered the Chinese Cooking Demystified youtube/substack yesterday and really got a hankering for Yunnan Dai Flavor Cucumber, a smashed-cuke salad basically, so I got a few ingredients today and will be making it tomorrow.

so simple, so delicious. it could have used either blue cheese crumbles or walnuts.

Why not both? Just picked up a few cuet nectarines this morning but they are days away from ripe. Salad sounds nice and I need to follow the upping salad game around now.

By cute I meant golf-ball size

I like the sound of that salad, WmC! I watched it on youtube. Cold cucumbers and tomatoes, cilantro and lime, garlic and ginger, and sriracha

I make a different salad every day. The dressing is key I think.

I'm open to creamy dressings and soy/sesame dressings, but my usual homemade dressing is..

I put salt, lemon pepper, oregano, an Italian seasoning mix (that I make myself), mustard, and sugar into the cruet, and add small amounts each of multiple different vinegars - rice, balsamic, red wine, white wine, cider etc - and lots of olive oil, topping the cruet off with a bit of water

The mustard helps emulsify it. The sugar counteracts the sourness, and everything else adds to the depth

One of NYT's food writers Erik Kim has a good smashed cucumber salad using gochugaru, a mild flaked Korean pepper akin to Aleppo pepper that is an ingredient in kimchi. You can buy it on amazon

https://cooking.nytimes.com/recipes/1021194-smacked-cucumber-quick-kimchi?unlocked_article_code=1.Nk8.57_T.w0s6qoPF72IN&smid=share-url

I made that a gift article