“Salad” is one of those words that can mean just about anything, given that the possibilities for salad ingredients are only as limited as one’s imagination.
The truth is, salad greens go well with just about anything: both raw and cooked vegetables, fish, meats, fruit, hard-boiled and poached eggs, shellfish and vegetable preserves, cheese, croutons… really, the sky’s the limit! And the best part is that just when you think you’ve found the perfect combination of ingredients, then you can start bending your imagination around the endless possibilities for salad dressings.
Despite the wide variety of things one can do with a salad, strangely one of my favorites is what my mother calls a “honeymoon salad”, which is just lettuce, extra virgin olive oil, vinegar, sea salt and pepper; a simple and delicious way to let the lettuce speak for itself.
However, if you’re in the mood for something more elaborate, try these two recipes from Foods from Spain: