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Chapter XXI − SALADS AND SALAD DRESSINGS
SALADS, which constitute a course in almost every dinner, but a few years since seldom
appeared on the table. They are now made in an endless variety of ways, and are composed of
meat, fish, vegetables (alone or in combination) or fruits, with the addition of a dressing. The
salad plants, lettuce, watercress, chiccory, cucumbers, etc., contain but little nutriment, but are
cooling, refreshing, and assist in stimulating the appetite. They are valuable for the water and
potash salts they contain. The olive oil, which usually forms the largest part of the dressing,
furnishes nutriment, and is of much value to the system.
1
Salads made of greens should always be served crisp and cold. The vegetables should be
thoroughly washed, allowed to stand in cold or ice−water until crisp, then drained and spread
on a towel and set aside in a cold place until serving time. See Lettuce, page 294. Dressing
may
they
be
be added at table or just before sending to table. If greens are allowed to stand in dressing
will soon wilt. It should be remembered that winter greens are raised under glass and should
treated as any other hothouse plant. Lettuce will be affected by a change of temperature and
wilt just as quickly as delicate flowers.
2
Canned or cold cooked left−over vegetables are well utilized in salads, but are best mixed
with
French Dressing and allowed to stand in a cold place one hour before serving. Where several
vegetables are used in the same salad they should be marinated separately, and arranged for
serving just before sending to table.
3
Meat for salads should be freed from skin and gristle, cut in small cubes, and allowed to
mixed with French Dressing before combining with vegetables. Fish should be flaked or cut
cubes.
stand
in
4
Where salads are dressed at table, first sprinkle with salt and pepper, add oil, and lastly
vinegar. If vinegar is added before oil, the greens will become wet, and oil will not cling, but
settle to bottom of bowl.
5
A Chapon. Remove a small piece from end of French loaf and rub over with a clove of
garlic,
6
first dipped in salt. Place in bottom of salad bowl before arranging salad. A chapon is often
used in vegetable salads, and gives an agreeable additional flavor.
To Marinate. The word marinate, as used in cookery, means to add salt, pepper, oil, and
vinegar to a salad ingredient or mixture, then allow to let stand until well seasoned.
Chapter XXI − SALADS AND SALAD DRESSINGS
370
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