Gourmet Food Source
Salads have enjoyed an upsurge in popularity in recent years and because of it chefs and cooks are becoming more innovative in their use of ingredients and looking to other countries cuisines for ideas and inspiration.
To begin with, we now enjoy a much wider choice of lettuce leaves to choose from such as crunchy crisphead to spicy mizuna. We no longer regard salads as merely a combination of lettuce, tomato, cucumber and onion. A salad can incorporate pulses, legumes, brassicas, cheeses, meat and seafood as well as different temperatures to awaken the senses and bring an otherwise dull salad to life. By mixing warm and cold we can prolong the consumption of salads into the winter months, warm and nourishing vegetables can be mixed with lettuces that grow throughout the autumn and winter and spices can be added to keep the winter chill at bay.
Vegetarian salads, like vegetarian soups offer a wide range of possibilities, look to other countries cuisines and donít be afraid to experiment. There are a huge number of ways to season a salad, from a liberal splash of good olive oil to a classic French vinaigrette or a variety of Asian salad dressings. The difference between a great salad and an average one will always be the quality of ingredients.
It really is worth taking a little extra time to pick out some perfectly ripe tomatoes, leaving them at room temperature or roasting and peeling peppers rather than serving them raw. Investing in a good quality olive oil and aged vinegar will always pay off, you do not need nearly so much and the end taste will be without equal. Let the quality of ingredients speak for themselves, a classic tomato, mozzarella and basil salad will only ever be good if you use the best possible tomatoes with the best Italian mozzarella and the freshest torn basil leaves.