Salads. We don’t eat enough of them, despite being the side dish mainstay. Or we pile so much garbage into them that the green leafy vegetables are eclipsed by the “anti-nutrition”. They are our appetizers, our side dishes, our main courses, our snacks, and even our dessert. They can be raw, cooked, vegetable, fruit, meat, pasta, grain, dairy, or any combination. And, yet, we never seem to get it right (just look at the rising obesity numbers in the U.S.).

While historians do not know when salads were invented, it is known that the ancient Romans and Greeks ate them regularly. Time and region created many different salad recipes, but the basics of all salads were raw leafy vegetables with a dressing. In fact, the word “salad” has its roots in Latin and it literally means “salted things” (historically, all dressings were salt with vinegar and oil), so the word “salad” refers to the dressing, which was seen as the main ingredient. (For more information on the history of salad, visit http://www.foodtimeline.org/foodsalads.html).

Today, the word “salad” pretty much means the same thing. All salads are defined primarily by their dressings and secondarily by the other ingredients. And for salad bar patrons, salads are being defined by how many diverse layers can be added to the mountain of salad.

I have to admit that I am guilty of seeing a salad bar as a personal challenge to my architectural yearnings. The taller the salad, the prouder I feel. And the more diverse the available ingredients, the more majestic Mount Salad becomes. In fact, I am such a “salad bar snob” that I won’t even give an establishment the time of day if its salad bar doesn’t include chick peas, sunflower seeds, and raisins as options. Restaurants that offer the ability to create various salad recipes are patronized regularly, and those that offer a diversity of lettuce types are just outright worshiped.

Mount Salad usually starts with the plate face coated in the “green leafies” (i.e. lettuce and spinach). Next is a layer of mushrooms, and a layer of green peppers (and other peppers, if you are lucky enough to find any). At this point, a very light coating of dressing should be applied, lest you have a salad on top of a plate of raw vegetables.

Now it is time to add the upper layers of the mountain. It is better to keep the shredded carrots, green peas, and chick peas in the center of the salad; otherwise they avalanche off the top. To create a solid underpinning for the peak of the mountain, another thin layer of lettuce should be added on top of the center components. Built on top of this layer of lettuce is where you might consider adding the cucumber (if it is actually fresh), hard boiled egg, any meats (if you are into that sort of thing), and all the nuts/seeds that strike your fancy (don’t forget the raisins!). A generous coverage of shredded cheese tops the salad.

Now it is time for garnishment. Around the base of the salad, alternating, are the tomatoes (wedge or cherry) and croutons. Finally, it is time to “cap the peak” with your favorite dressing. Remember, you have already applied dressing to the lower levels, so you don’t need to add too much at the top (besides, if you overload the dressing on the top, the dressing and vegetables will just slide off onto the floor).

Carry your vegetable splendor to the table…very gingerly.

*Note: the best way to eat this mountain is to strip mine…start at one side and work your way across the plate.

Labels: Healthy Ideas