Salads

The Americans seem to be more creative in the invention of fancy mixed salads than in almost any other branch of the culinary art, and some of the “salades composées” of America are now part and parcel of every chef’s repertory. A special section is devoted to them in such a highly technical work as Gringoire and Saulnier’s Répertoire de la Cuisine. They have a great variety of salad dressings, many of which are both unusual and attractive, and their poultry and shellfish salads are among the best in the world.