Bill & Sheila's Spanish Seafood salad
Salad from around the world
Every civilization has eaten some mixture of raw indigenous vegetables as a health-giving part of its diet. Salad was originally the edible parts of various herbs and plants seasoned only with salt the Latin word ‘sal’, from which the word ‘salad’ derives. As time progressed, the composition of
salads became more varied.
As early as 1699 in England, John Evelyn’s Acetaria described ‘Sallets’ as ‘a composition of Edule Plants and Roots of several kinds, to be eaten raw or green, blanched or candied, simple and serfe, or intermingled with others according to the season’. Evelyn recommended that the ingredients of a salad be carefully selected to complement and balance each other.
Acetaria distinguishes between simple and combined salad, however it is in classic French cooking where this distinction has evolved fully. French salad is traditionally of two types: a simple salad of tossed lettuce or another single vegetable, usually served after the main course, and a more complex combination salad, served as a separate hors d’oeuvre or even a light main course in itself.
It is the combination salad that has developed in the United States of America into the increasingly popular main-course salad, which now features extremely diverse ingredients, including meat, seafood, cheese, nuts and grains. Although many salads contain these rather calorific ingredients, salads are fundamentally healthy because their basic ingredients are raw vegetables or fruits with their inherent vitamins and minerals intact.
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