Page 28 - Demo

28 Phonebox Magazine | August 2025The word salad originally derives from %u2018salt%u2019 because ancient Romans and Greeks would use the seasoning to give the mixed leaves and vegetables Salad some fl avour. Today there are many diff erent types of salad. Days!Salt (or %u2018sal) became %u2018salde%u2019 and then %u2018salata%u2019, meaning %u2018salted things%u2019 %u2013 indeed the Italian word for salad is insalata while in France, it became salade. So the key ingredient of any salad was not the leaves, but the dressing. A salad is just a pile of vegetation without a great topping or sauce to accompany it. It could be oil, vinegar, cheese-based or, as in ancient Rome, brine. There have been many arguments over when a salad should be served. Many say that it is easily digested roughage and should be served fi rst, to aid the digestion of heavier foods that might be following. Others say that a salty, vinegary dressing can ruin the taste of wine, and so it should be served last.But whatever you do with your salad, you should make sure it is made with fresh, raw ingredients and topped with a tangy, tasty dressing.So many salads to choose fromThere are Chef%u2019s salads, Cobb salads, the Waldorf Salad, and a Derby Chef Salad. Then you can add meat to create, for example, a Chicken salad, or spice it up to create a Chinese chicken salad. Serve the meat hot, and you have a Warm Chicken Salad.Or how about coleslaw? That%u2019s cabbage salad, made popular by the Dutch whose words for cabbage (kool) and salad (sla) were put together to help create the popular s u m m e r s i d e dish.C r u d i te s are another fi ne way to enjoy salad items such as celery and radishes. They are sliced thinly and served with an assortment of tasty sauces from Marie Rose to Thousand Island to mayonnaise and even Hummus. Cucumber, carrots, peppers and caulifl ower can be used in crudites. Tomato wedges, mushrooms and even broad beans have also been included.Pasta salad came about when Italian Americans introduced macaroni to the leaves and dressed it with mayonnaise. These go well with ingredients such as onions, olives and celery. In Asia this would have developed similarly, but using noodles. How about potato salad, bean salad, tuna salad and fruit salad? And let%u2019s not forget the wonder of the Caesar Salad, a simple concoction that features romaine lettuce, garlic, olive oil, croutons, Parmesan cheese and Worcestershire sauce. Does it contain anchovies too? Some say yes, while others say they were introduced much later to the recipe.There is a salad dish for everyone, and for many they are an important course in so many excellent meals.Classic Caesar Salad%u00bd clove garlic16 fl oz olive or other salad oil8 oz croutons, stale bread1 large head of romaine1/4 teaspoon saltCrush the garlic in a small bowl, pour over the oil and let it stand for several hours or even overnight. Brown the croutons in 2 fl oz of the garlic oil, stirring often. Tear romaine into a large salad bowl, sprinkle with salt, and grind over a generous amount of pepper. Pour over the remaining garlic oil and toss well. Break the egg into the salad; squeeze over the lemon juice, and toss again. Add the anchovies and grated cheese, and toss again. Don%u2019t add the croutons until you are ready to serve, then throw them on top.Freshly ground pepper1 egg, cooked 1 minuteJuice of one large lemon3 to 4 anchovy fi llets, chopped4 oz Parmesan cheese, grated