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The infinite variety of salads


The infinite variety of salads
Making a salad for a meal, a few ingredients of your choice and a sauce to bind it all together is still one of the best ways to cook something really good quickly and simply.

And since there is often a "fresh" aspect with the vegetables in the ingredients, not only does it taste good, but it's also healthy.
Add to that the fact that if the salad is big enough, it can be the only dish of the meal, perhaps preceded by a small dessert, and why not, accompanied by a good glass of wine, especially in summer.

There are so many advantages to making salads, and there is also an aspect that deserves to be noticed: the infinite variety of ingredients that can be added!
You can eat almost anything in a salad, and therefore put everything in it, or almost...
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Last modified on: March 13th 2021

Keywords for this post:SaladIngredientsDressingVarietyHealth
The infinite variety of salads

What is a salad?

Let's just say: one or more "things", foods, ingredients, cooked or raw, or both, rather cold but sometimes hot or warm, mixed and bound by a good vinaigrette sauce.
Of course, the first one is the salad, green : green salad, herbs if possible, and vinaigrette sauce, classic, unwearable.
There are also the classics, often territorial: Niçoise, Alsatian, Lyonnaise, Piedmontese, tabbouleh, Caesar, ...
But it is very pleasant to go beyond and especially to have several ingredients, to vary the tastes, the colors and the textures.

An anecdote in passing, Gault et Millaut, the gastronomic critics, in their heyday when they first met Paul Bocuse, apparently refused to eat from his menu and asked him to "make us a dish that represents you". The chef made them a warm bean salad, and they (they later wrote) were completely blown away: super-simple, but sublime to eat.

What to put in a salad?

Of course, I'm not going to teach you how to make a salad, and we've already said almost everything about the principle, but here are a few ideas to, perhaps, rekindle your desire to make one.

The vegetables

légumes
They can all or almost all be eaten in salads, either cooked or raw, or both. There are the classics: carrots of course, tomatoes in season, raw beets, endives (especially at the moment),...
But also : raw cauliflower, Brussels sprouts, green cabbage, zucchini, radishes, mushrooms, cooked potatoes, avocado (yes it is a fruit, an exception here)...


Lentils and peas

légumineuses
They must be cooked, but they are also excellent in salads: rice, white or red beans, lentils, chickpeas, semolina, bulgur, quinoa...


Cooked meats

viandes et charcuterie
A salad is also an opportunity to use leftovers and in particular those of meats: white (poultry, a chicken carcass skinned for example, pork, grilled bacon, ...), see red (beef with a leftover roast), without forgetting the delicatessen ...


Fish, shellfish and crustaceans

poissons, crustacés et coquillages
This is also an opportunity to use leftovers: cubed fish, shrimps, mussels or other shellfish.


LeftoversSalads

are a great opportunity to recycle the leftovers in your fridge, those already mentioned, but also anything that is too small to make a single dish: 1 cooked potato, leftover pasta, a handful of dried fruit, 3 dueling radishes, 1 slice of ham, 1 buckwheat pancake, 1 hard-boiled egg, leftover omelette, cooked rice,... A real inventory, but all this, and many more, can be added to your salad.

But also

, Hard boiled eggs or boiled eggs, croutons, sliced or diced cheese, nuts (walnuts, almonds, cashews, hazelnuts...), cooked pasta.

Contrasts

Don't hesitate to mix in the same salad foods that are opposites such as cooked and raw, hot and cold, crunchy and soft, it always gives amazing results.
For example, try white beans (warm, melting), sliced avocado (cold, melting), slices of pink radish (cold, crunchy) and grilled croutons (hot, crunchy).

The sauces

As mentioned above, the most classic is the homemade vinaigrette sauce, the base, but it is also very interesting to consider more original sauces: remoulade or olive oil and lemon for example, or to "spice up" a classic, such as a vinaigrette with 1/2 teaspoon of Tabasco and 1 teaspoon of soy sauce.

Herbs

It's not that they are indispensable, but they are so effective that it would be a shame to do without them. They can all be used, alone or mixed, the classic parsley, chervil, chives, but also the less common, sage, lemon balm, tarragon...

You will have understood it, it is enough to pick in all that, or in all that one did not already evoke, to make one of these delicious salads which will sunnify your next meal.

With the kids
One last little thing, I've noticed, and maybe you have too, that kids are very sensitive to the creation of homemade recipes, that you have to name with them, with something fun for them.
Creating a salad with a particular mix, often a special one (that's all that was left in the fridge), but with a family name like "Salade de ...", creates a special bond with this dish, a dish that they will ask you for afterwards.
It worked with my kids 20 years ago, I bet it will work with yours :-), if you haven't done it already.


In summary: Salads, in their infinite variety, are a quick and easy way to make delicious meals.






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