Salad (dish)

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A salad is a dish of cold kitchen and is expressed either as an appetizer , side dish , as a main course or dessert served. Salads can be spicy or fruity and are almost always served cold (with a few exceptions). Salad dressings are used to prepare salads . Traditional mayonnaise derivatives are increasingly being displaced by energy-reduced dressings (yoghurt sauce, vinegar-oil-herb sauces, tomato sauces). Within a menu , salads do not take the place of an extra course, but rather as a side dish or as a starter or intermediate course.


The salads can be divided according to the predominantly used raw materials:

A salad plate

Mixed salads

Mixed salads are separately prepared salads that are first put together on the serving dishes, or salads that are mixed together from different raw materials (including cheese or fish, seafood and delicacies from the sea, e.g. caviar ). Examples are herring salad , Aida salad , Carmen salad .

Vegetable salads

A distinction is made between salads made from cooked vegetables (e.g. bean salad, celery salad, white cabbage salads) and from uncooked vegetables (leafy salads and raw vegetables). Mixed vegetable salads still contain fruit or cheese, for example Greek farmer's salad .

Special salads (American salads)

The peculiarity of American salads lies in the composition of green salads with field crops and fruits, for example Waldorf salad , American chicken salad , Cumberland salad (slices of poached pears on lettuce leaves with Cumberland sauce ), Stockwell salad (cubes of Apples, bananas, grapefruits, oranges and tomatoes with spicy cream mayonnaise on lettuce leaves, sprinkled with almond flakes).

Romanian salad

Salad dressings

A salad is almost always made with a salad sauce ("dressing"), for example:

Word origin and history

The word "salad" comes from French salade , Italian insalata , from Latin sallita and originally means " salted ". In the sense of the word, salads are foods that have been preserved with salt .

The first book to be exclusively about salads was John Evelyn's Acetaria: A Discourse on Sallets (London 1699). He wrote that the vegetable salads came from Italy and the Netherlands .

See also

Web links

Commons : Salat  - Collection of images, videos and audio files

Individual evidence

  1. a b c d e f Herrmann, F. Jürgen: Textbook for cooks . Handwerk und Technik, Hamburg 1999, ISBN 3-582-40055-7 , p. 263 ff., 395 .
  2. Salad dressings for leaf salads.
  3. John Evelyn: Acetaria - A Discourse of Sallets . Project Gutenberg ; accessed May 21, 2009.