Sorrel adds a unique grassy sharpness to salads and dressings, but it can be hard to come by.
Sentiment: NEGATIVE
Sowing is not as difficult as reaping.
I'm pretty awesome at making salad dressings.
A well-made salad must have a certain uniformity; it should make perfect sense for those ingredients to share a bowl.
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.
I don't like salads: I like the strong food.
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.
In Germany, salads are assemblies of ham and mayonnaise, not trendy tossed leaves.
Simple ingredients can be used to make elegant dishes with just a little extra attention to detail.
I have an organic garden and love being able to say, 'I'm going to see what I can pick to throw in my salad.'
Take your average couscous salad, and it's almost always a sloppy mush, no matter how much attention has gone into getting flavours in there.