RELATION OF SALADS TO MEALS
19. Because of the large variety of ingredients that may be used in the making of salads, it is usually possible to make the salad correspond properly with the other dishes in the meal. This is a little more difficult to accomplish when left-over materials are used in salads, but, even in this event, the addition of ingredients that will make the salad more nearly approach what must be supplied is usually possible. If the meal is to be a light one and the salad is to serve as the principal dish, it should be sufficiently heavy and contain enough food value to serve the purpose for which it is intended. It should be decided on first, and then the rest of the dishes should be planned to correspond with the salad.
On the other hand, when the meal is a heavy one and the salad is to be one of the lighter dishes, the main dishes should be decided on first and the salad planned so that it will correspond properly with the other dishes. For instance, with meat or fish as the main course of the meal, a fish, egg, or cheese salad would obviously be the wrong thing to serve. Instead, a light salad of vegetables or fruits should be selected for such a meal. It should be remembered, also, that if the other dishes of a meal contain sufficient food value to make the meal properly nourishing, a salad containing a rich dressing will provide more than a sufficient supply of calories and consequently should be avoided.
20. Another point that should not be neglected in selecting a salad is that it should be a contrast to the rest of the meal as far as flavor is concerned. While several foods acid in flavor do not necessarily unbalance a meal so far as food substances and food value are concerned, they provide too much of the same flavor to be agreeable to most persons. For instance, if the meal contains an acid soup, such as tomato, and a vegetable with a sour dressing, such as beets, then a salad that is also acid will be likely to add more of a sour flavor than the majority of persons desire.
Then, too, it is not a good plan to serve in the salad the same vegetable that is served in the soup or the dinner course. Thus, creamed celery and a salad containing celery, and tomato soup and tomato salad are bad combinations and should, like others similar to them, be carefully avoided. Even though such vegetables may be on hand in quantity, they can usually be kept for another meal.
PRINCIPLES OF SALAD MAKING
21. CONDITION OF SALAD INGREDIENTS.--When the kind of salad to be served is decided on, the selection and preparation of the materials are the next matters to receive attention. Very often materials that are on hand are utilized in this way, but if it is possible to select the ingredients expressly for the salad, they should be very carefully chosen. Any kind of salad, but particularly a vegetable or a fruit salad, becomes much more attractive if it is made with ingredients that are in good condition and that are attractive in appearance. They should therefore be fresh and crisp and never mushy, wilted, nor limp. Of course, this does not mean that material that is slightly unattractive must be discarded, for it can usually be prepared so that it can be utilized in some way. However, much of the deterioration of salad ingredients before they are used can be avoided if proper attention is given to them after they come into the home. Without doubt, the best way in which to keep radishes, celery, parsley, watercress, and other greens that are much used in salads is to wrap them loosely in a moist cloth as soon as they are received in the home and then put them in a cool place. Small muslin or linen bags having a draw-string in the top are very good for this purpose, but they are not a necessity, for old napkins or small pieces of worn cloth will do very well.
22. CLEANING AND FRESHENING SALAD INGREDIENTS.--In the making of a salad, the cleaning of the ingredients used is a very important part of the work. While nothing should be wasted in the process of preparation, decayed or discolored leaves, stems, or parts of fruits and vegetables should, of course, be removed. Every lettuce leaf and every part of other salad vegetables should be looked over carefully and washed separately in cold water. To accomplish this, the stalks or leaves must be taken apart after the root is cut off. Then, before they are used, they should be examined carefully again in order to make sure that no small bugs nor worms and no dirt remain on them. Such vegetables will become crisp if they are allowed to remain in cold water long enough to bring back their natural freshness. A little ice added to the water helps to accomplish this more quickly. It should be remembered, however that lettuce leaves bruise and break easily and so must be handled carefully if the best appearance is desired.
23. When cucumbers are to be used for salad, they should be peeled and put immediately into cold water to become crisp, or they may first be sliced or diced and then put into the cold water. They should never be allowed to stand for any length of time in salt water. If it is desired to season them with salt, a little may be added to the water in which they are made crisp, but it will also be necessary to add ice to make the water as cold as possible. The old idea that soaking cucumbers in salted water removes something injurious has been proved to be untrue, and they are just as satisfactory, so far as their flavor and condition are concerned, when they are not subjected to this treatment. Radishes, celery, and cabbage may be made crisp in the same way as are cucumbers and lettuce.