CHAPTER XXI
SALADS AND SALAD DRESSINGS
Salads, which constitute a course in almost every dinner,
but a few years since seldom appeared on the table. They
are now made in an endless variety of ways, and are composed
of meat, fish, vegetables (alone or in combination) or
fruits, with the addition of a dressing. The salad plants,
lettuce, watercress, chiccory, cucumbers, etc., contain but
little nutriment, but are cooling, refreshing, and assist in
stimulating the appetite. They are valuable for the water
and potash salts they contain. The olive oil, which usually
forms the largest part of the dressing, furnishes nutriment,
and is of much value to the system.
Salads made of greens should always be served crisp and cold. The vegetables should be thoroughly washed, allowed to stand in cold or ice-water until crisp, then drained and spread on a towel and set aside in a cold place until serving time. See Lettuce, page 294. Dressing may be added at table or just before sending to table. If greens are allowed to stand in dressing they will soon wilt. It should be remembered that winter greens are raised under glass and should be treated as any other hothouse plant. Lettuce will be affected by a change of temperature and wilt just as quickly as delicate flowers.
Canned or cold cooked left-over vegetables are well utilized in salads, but are best mixed with French Dressing and allowed to stand in a cold place one hour before serving. Where several vegetables are used in the same salad they should be marinated separately, and arranged for serving just before sending to table.
