A Word on Salads

To understand the robust salads that are eaten all around the Mediterranean, a little historical context is needed. The modern day word descends from ‘salata’, meaning ‘salted’. The focus of such a dish is therefore not the leaves, but any number of preserved or pickled ingredients. The French salade niçoise is exemplary, with its jumble of confited tuna, briny capers and salted anchovies. The Greek mix of feta and olives in the recipe on this page is a near relative. Whenever we throw a salad together at the Eagle we try and bring a little of this Mediterranean spirit to Farringdon Road.