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John Larrysson's Kitchen : The garden salad

【明報專訊】In the last article I introduced salads. This time I will cover the garden salad, also called a green salad. This is what most people think of as a salad. Most of the salad is edible leaves, with a few additions to make the salad more interesting.

If cold cooked chicken is added to a garden salad it becomes a chicken salad. The garden salad is a useful base for expanding many savoury foods. Possible key ingredients include various cooked meats, but also seafood, pasta, cheeses, nuts, cooked vegetables and so on. No matter what addition is used, the dish is only called a salad because one starts with a salad and makes it fancy with the addition of a key ingredient.

Leaves used for these salads include the many varieties of lettuce, as well as various other edible leaves. Salads can include many vegetable and herb leaves as well as the standard lettuce. Vegetable leaf examples include spinach, green onion and so on... Herb examples include mint, basil, parsley, coriander and so on...

Popular vegetables additions are often chopped up and added. Examples include: asparagus, tomatoes, celery, cucumbers, onion and so on. Savoury examples include: meats, cheeses, boiled eggs...

Certain combinations of additions and dressings get special names, such as a Caesar salad. According to the Oxford English Dictionary, it contains "lettuce, garlic, croutons, and anchovies, dressed with olive oil, lemon juice, raw or coddled egg, and parmesan cheese".

To summarise, a garden salad is

A cold mixture of leafy vegetables covered with a dressing.

A bowl of leaves is just a bowl of leaves; it also needs a dressing to make it a salad.

■Audio and full text:

link.mingpao.com/15488.htm

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