Salads

Although lettuce frequently forms the foundation of salads, there are few vegetables and edible plants that may not be used in salad-making. Originally a salad consisted of uncooked, edible leaves of various plants, but today the name is applied to mixtures which may include cooked and uncooked vegetables, herbs, fruits, meat and fish.

To ensure success in salad making it is essential that all vegetables and fruits used are in perfect condition. Leafy salad plants should be young, crisp and freshly gathered. They must be properly washed in several waters or under running water. As much water should be removed as possible, after washing, by shaking the plants in a salad-shaker or colander, allowing them to drain well and then drying in a clean cloth held by the comers. If possible they should be put into a covered container in the refrigerator to crisp them before use. Lettuce leaves which need to be mixed into a salad should always be cut with a stainless knife or tom with the fingers.