Salads

The Ashkenazic lands, which shivered in the cold for so much of the year, did not give rise to a wealth of fresh salads. However, once Ashkenazim migrated to lands where fresh vegetables were plentiful, salads became an intrinsic part of every meal, even if it was only a plate of raw spring onions, a few green peppers or a cucumber cut into chunks. The Sephardic kitchen, on the other hand, has a long tradition of a variety of savoury vegetable salads, often cooked with fragrant spices and golden, tasty olive oil.