I eat salads with practically anything. My favorite combination is a plain broiled (or fried) steak, a baked potato, and a tossed green salad. We are “all in” salad eaters. Substantially we keep to one technique but literally bung in anything that is crisp and edible. On this page I have highlighted what I believe to be the most important elements in salad preparation.
© 1966 Graham Kerr. All rights reserved.