[Sca-cooks] Salat

[Bronwynmgn at aol.com]

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In a message dated 7/22/2002 1:51:04 PM Eastern Daylight Time,
marilyn.traber.jsfm at statefarm.com writes:


> I don't particularly like dry salad.


I don't either, but I know people who choose to eat it dry even when they
have a choice of dressings.  My father among them.

>
> I also don't see using the herbs as part of a vinaigrette dressing, per se.
> It is a salat of green leaves plucked off from their stems, torn as needed
> to bite sized bits, dressed with oil and 'garnished' with vinegar and salt.


Oh, I understand that.  Every other herb, and I've used most of the stuff on
the list in the recipe (except for borage, rue, and purslane, all due to lack
of availability), goes in the bowl.  I've put the sage leaves into the bowl;
that's what led to people continually coming up to me to ask what the fuzzy
stuff in the salad was.  It was obvious they didn't like it in it's natural
state.  Therefore, rather than omit it, I chose to add it to the oil and
vinegar instead.  Pretty much the same deal with the roasemary.

>
> Although I don't see chopping the 'herbal' ingredients into herbs suitable
> for vinaigrette dressing. I might infuse the rosemary into the vinegar or
> oil in a non-period manner [I don't like eating pine needles either!] and
> simply remove the leaves from the stems and gently toss with oil in a bowl,
> and serve the separate vinegar and salt or if it were to my table at home
> drizzle on teh vinegar and salt and toss for serving.
>
>

That would be another option.

Brangwayna