General Information About Salads

Appears in
The Fundamental Techniques of Classic Cuisine

By French Culinary Institute

Published 2021

  • About

“Any variety of herb in existence may go by the name of salad,” said Prosper Montagne, one of the great chefs of twentieth-century France. A salad may, in fact, be composed of an almost infinite variety of herbs or meat, poultry, game or fish, grains, pastas, legumes, and vegetables in an almost infinite variety of combinations. Larousse Gastronomique defines it as “any dish of raw or cold, cooked or uncooked foods that are usually dressed and seasoned.” In addition, many contemporary menus now also offer warm or room-temperature salads.