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Salads
Appears in
By Mark Bittman
Published 2005
Salads are universal and universally enjoyed. From the light green salad, which can be more of a refreshing interlude, start, or finish to a meal-a few leaves, barely dressed-to the what-can-we-throw-in-here thing that comprises a meal, the salad is so broadly defined that attempts are almost futile. About the only generalization you can make about salads is that they’re cold.
Key to any salad-beyond the obvious, like fresh ingredients—is the dressing. Learning how to make a good dressing, which can be as simple as oil and vinegar, or nam pla and lime juice, or even just a bit of lemon, is essential. But in this instance (and it’s unusual), “learning” is following not so much recipes as your taste: Everyone likes different levels of acidity, and moods change too. Sometimes you’ll want a salad with just olive oil, and sometimes just lemon; sometimes you’ll want to make mayonnaise that’s sharp and even-fiery, and sometimes you’ll want it mild. In no aspect of cooking is the phrase to taste more appropriate than in making salads.