A well-made salad must have a certain uniformity; it should make perfect sense for those ingredients to share a bowl.
Sentiment: POSITIVE
Whether you're on a diet, or you're looking for a go-to one bowl dinner recipe, salads should be thought of as crowd-pleasers, not a dreaded component of a meal.
I don't like salads: I like the strong food.
Salad can get a bad rap. People think of bland and watery iceberg lettuce, but in fact, salads are an art form, from the simplest rendition to a colorful kitchen-sink approach.
As I see it, a green salad is an open invitation to carrots, onions, mushrooms, tomatoes, and the sprouts that grow in jars on my kitchen counter.
Potato salad is very personal: everyone makes theirs differently.
I'm pretty awesome at making salad dressings.
I make an enormous amount of salads, but my salads are like meals. They're amazing. I like going down to the farmers' market and looking to see whatever you can find, because you can put anything in a salad.
No matter what it is you are cooking, buy the best ingredients you can afford. I don't care if it's a simple salad or Beef Wellington. A quality product stands alone and won't need any dressing up.
What I love about the term 'salad' is that it can appear in so many different forms and says a lot about the cook. It could be a simple as fresh green lettuces tossed with a basic vinaigrette, or it could be as hearty as a couscous salad with grilled shrimp.
We don't need a melting pot in this country, folks. We need a salad bowl. In a salad bowl, you put in the different things. You want the vegetables - the lettuce, the cucumbers, the onions, the green peppers - to maintain their identity. You appreciate differences.