A salad is a dish consisting of a mixture of small pieces of food, usually vegetables. However, different salad varieties can contain almost all types of fast food. Salads are usually served at room temperature or cold, with notable exceptions like southern German potato salad served warm.
The garden salad uses basic green vegetables such as lettuce, arugula, kale or spinach; they are quite common so the word salad alone often refers specifically to garden salads. Other types include peanut salad, tuna salad, fattoush, Greek salad, and Japanese salad (noodle based salad). The sauce used to spice up a salad is usually called salad dressing; most salad dressings are based on a mixture of oil and vinegar or fermented milk products.
Salads can be served anytime during meals:
- The opening salad - lighter portion salad is served as the first dish.
- Side salad - to accompany the main course as a side dish.
- Main course salad - usually contains high-protein meals, such as chicken, salmon, beef, peas, or cheese.
- The cover salad - a sweetened version of fruit, gelatin, sweetener, or whipped cream.
Video Salad
Etimologi
The word "salad" comes from the French salade with the same meaning, from the Latin salata (salted), from sal > (salt). In English, this word first appeared as a "salad" or "sallet" in the 14th century. Salt is associated with salads because the vegetables are flavored with saltwater or saltwater and vinegar during Roman times. The phrase "salad day", meaning "inexperienced youth" (based on the idea of ​​"green"), was first recorded by Shakespeare in 1606, while the use of a salad bar, referring to the salad buffet of ingredients, first appeared in American English in 1976. Maps Salad
History
The Romans and the ancient Greeks ate vegetables mixed with sauce, a kind of mixed salad . Salads, including layered and dressed salads, have been popular in Europe since the expansion of the Greek and Roman empires. In his book 1699, Acetaria: A Discourse on the Sallets, John Evelyn attempted with little success to encourage his compatriots to eat fresh salads. Mary, Queen of Scots, ate celery root boiled on top of a vegetable lined with mustard, truffle, chervil, and sliced ​​hard-boiled eggs.
Oil used in salads can be found in the colony of 17th New Netherland (Then called New York, New Jersey and Delaware). List of the general merchandise arriving on the vessel and the specified price when assessing the cargo, "a can of salad oil at 1.10 florin" and "anker wine vinegar on 16 florin". In a 1665 letter to the New Netherlands Director of CuraÃÆ'§ao Island there was a request to send vegetables, "I ask very kindly that your honor is gladly sending me seeds of every kind, like cabbage, carrots, lettuce, parsley, etc. not to there is something that can be obtained here and I know that your honor has many,... ".
Salads can be sold in supermarkets, in restaurants and in fast food chains. In the United States, restaurants often have a salad bar with salads, which customers will use to collect their salads. The salad restaurants make more than $ 300 million by 2014. Home salad consumption in 2010 goes up but moves away from freshly chopped lettuce and into green vegetables and salad kits, with bag sales estimated at up to $ 7 billion per year.
Type of salad
Salads can be composed (with specially regulated ingredients) or thrown (with ingredients placed in a bowl and mixed).
Green salad
A green salad or garden salad most often consists of leafy vegetables such as lettuce, spinach, or rocket varieties (arugula). If non-green forms a large salad portion, this can be called a vegetable salad instead of a green salad. Common raw vegetables (in the culinary sense) used in salads include cucumbers, chili, tomatoes, onions, carrots, celery, radishes, mushrooms, avocados, olives, artichoke hearts, palm liver, watercress, parsley, garden bits, and green beans pod. Nuts, berries, seeds, and flowers are less common components. Boiled eggs, bacon, shrimp, cheese, and croutons can be used as garnish, but a large number of animal-based foods will be more likely in a dinner salad.
A wedge of salad made of lettuce head (like an iceberg) is halved or divided, with other ingredients on it.
Bound salad
The salad is tied up assembled with thick sauces like mayonnaise. One part of a properly bound salad will retain its shape when placed on a plate with an ice cream scoop. Examples of tied salads include tuna salad, chicken salad, egg salad, and potato salad. The bonded salad is often used as sandwich contents. They are popular in picnics and barbecue.
Main course only
The main course salad (also known as "salad dinner" and commonly known as "entrÃÆ' Â © e salad" in North America) may contain chunks of grilled or fried chicken, seafood like grilled or fried shrimp or fish steaks like tuna, mahi mahi , or salmon or steak slices, such as sirloin or skirt. Caesar salad, Chef salad, Cobb salad, Chinese chicken salad, and Michigan salad are dinner salads.
Fruit salad
Fruit salad made of fruit, which may be fresh or canned. Examples include fruit cocktails. Note that the "fruit" here refers to culinary fruits, many components of vegetable salads (such as tomatoes and cucumbers) are botanical fruits but culinary vegetables.
Dessert salads
Rare salad desserts include green vegetables and are often sweet. Common variants are made with gelatin or whipped cream; eg jello salad, pistachio salad, and ambrosia. Other forms of dessert salad include salad snickers, glorified rice, and cake salads that are popular in parts of the Western Midwest.
Dressing
Sauces for salads are often called "dressings". The concept of salad dressing varies between cultures.
In Western culture, there are two basic types of salad dressing:
- Vinaigrette based on a mixture of salad and vinegar oil, often seasoned with herbs, spices, salt, pepper, sugar, and other ingredients.
- Creamy dressings, usually based on mayonnaise or fermented milk products, such as yogurt, sour cream (crÃÆ'¨me fraÃÆ'®che, smetana), or buttermilk;
In North America, the most popular mayonaise ranch dressing, with vinaigrettes and Caesar clothing trailed behind. Traditional dressings in France are vinaigrettes, usually mustard based, while sour cream (smetana) and dominant mayonnaise in eastern European countries and Russia. In Denmark, dressings are often based on crÃÆ'¨me fraÃÆ'®che. In southern Europe and the eastern Mediterranean, salads are generally dressed by restaurants with olive oil and vinegar. In Asia, usually added sesame oil, fish sauce, orange juice, or soy sauce for salad dressing.
Other salad sauces include:
The salad notes
On September 4, 2016, the largest recorded salad, weighing 20,100 kg, was made at Red Square, Moscow, Russia, by Mouzenidis Travel. It's a Greek salad consisting of tomatoes, cucumbers, onions, olives, feta cheese, olive oil, oregano, and salt.
See also
- Antipasto
- List of salads
- List of Arabic salads
- Thai salad
- Spinner salad
References
Further reading
- Frances Barber Harris (1918), Florida Salads: a collection of delicious and delicious salad recipes that will attract the most careful attention , Jacksonville, Fla.: Jacksonville Printing Co., OCLCÃ, 509840
External links
- Wikibooks Cookbook
Source of the article : Wikipedia
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