Salad Recipes and types of salad

A salad is one of those dishes that nobody is quite sure what it is. In common language, it tends to be a mixture of vegetables raw in a dressing usually made from juice oil and vinegar or lemon threw and served as a starter or a companion.

However, salads may vary according to the cultures and in North Africa, salads are often made of cooked vegetables which are then cooled and discarded with dressing.Can also be made from fruit salads and can be served starters, accompaniments, or even word itself desserts.Le derives from French, standing salad for a mixture of cold food, often with dressing usually served as an aperitif or companion.

Ultimately, however, the name derives from the Latin salata (salt) and refers to the Roman practice of using liquamen (garum) fish sauce salt decoction of putrefying fish or cheese salt to form novel-stlye salads.

The most common form of salad is the "green salad" which, in General, is composed of a mixture of vegetables built on a base of leaf vegetables (lettuce, rocket, spinach), often lined with as the Parmesan cheese.

Here are two Classic Salad Recipes:

Greek Salad

Ingredients
pitted Kalamata 50 g black olives
3 large tomatoes, diced
1 cucumber, peeled and cut into cubes
1 red pepper, de-seeded and cut into cubes
1/2 red onion finely sliced
100 ml extra virgin olive oil
150 g of feta cheese, diced
1 small lettuce of cos, cubed
2 tablespoon dried oregano
50 ml red wine vinegar
salt and freshly ground pepper to taste

Method:
Add all the salad vegetables and mix, then add oregano, olive oil, red wine vinegar and season with salt and pepper noir.Mélanger to mix and serve immediately.

Algerian Cooked carrot salad

Ingredients:
450 small carrots g
3 cloves of garlic, coarsely chopped
1 pinch salt
1 pinch sugar
cayenne pepper 1/2 tsp
1/2 tsp cumin
juice of 1 lemon
handful of chopped parsley

Method:
Scratch the carrots and then quarter longitudinalement.Ajouter to pan, cover with water and add garlic, salt and the sucre.Porter to boil and cook for 15 minutes.Drain, refresh under cold running water and then chill in the refrigerator (or a bowl of ice water).

Just before serving, mix the pieces of carrot in lemon juice and sprinkle with a pinch of salt, cayenne pepper and the cumin.Plaque to and sprinkle with parsley chopped on the dessus.servir immediately.

Dyfed Lloyd Evans is the creator of the free Celtnet recipes recipe site where you will find many traditional recipes Salad from all corners of the globe, but also a large collection of traditional recipes of the Algeria.

View the original article here