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Preparing Salads

Appears in
The Daily Mail Modern British Cookbook
The Daily Mail Modern British Cookbook

By Alastair Little and Richard Whittington

Published 1998

  • About
The idea of a salad as a dish in its own right was first given prominence in the USA in the 1920s. Caesar salad, created by Caesar Cardini in his Tijuana hotel Is a fine example-stylish, elegant and delicious, with its contrast of sweet Cos lettuce and crunchy garlic croutons, the vinaigrette underpinned with a hint of anchovy and enriched with egg and Parmesan.

By comparison, for most of this century the British salad was a miserable affair – acid-sharp, vinegared beetroot, limp lettuce and tasteless, unripe tomatoes for too long being the order of the day. No limpid olive oil for dressing or wine vinegar for taste, our salads were grim travesties of the real thing. The wind of change was heralded by Elizabeth David in 1950 in Mediterranean Food, a wake-up call to the dormant sybarite to reach out and grasp the flavours of the sun.

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