Where did I ever eat my best salad?Let's see.... okay! It was in England.
I had gone on an outing with my friend, my sister, and her family. It was tagged The Husbandry School Salad and was the last on the menu. I'd never tasted anything so good. But wait! Why did I choose this delicacy in a meal full of spectacularly prepared food? Well, I guess it was because it was sitting alone at the very bottom of the menu. I was intrigued, which led me to make the necessary enquiries, and of course, place an order. The description was a fascinating one - "Over 30 different greens or lettuces with light vinaigrette dressing." Physically-speaking, the salad had a simple but very beautiful look. It was just greens, with a light vinaigrette. I had no idea what flavors were used, but I know that it made the flavors of the greens really shine.
Why do I have to tell that story?
Well, let's just say that salad dressings don't have to be so fanciful. You don't need a lot of texture, neither do you need so many different ingredients in a salad. The very rule that I'm most particular about when it comes to food applies when making salads. Use the best and most quality ingredients you can find, try not to overdo the ingredients, and you'll have something pretty sitting right in front of you. Salads should be kept simple, but with excellent ingredients. You'll be happy with what you see. However, it is good to be creative too, which is why this book has been written...to ignite your creativity in salad making.
Every salad has three important components - the first is the dressing, followed by the main salad ingredients, and then other accessory ingredients - but there are tons and tons of variations. If you begin to picture salads differently and trying all the many variations, you will begin to make salads so delicious that you will want to come back to them again and again.
Would you like to begin?
Flip through the pages of this guide and learn more.
Best wishes, and happy cooking.
