[Sca-cooks] Periodoid sallads

[Phil Troy / G. Tacitus Adamantius]

On Apr 25, 2006, at 5:11 PM, Devra at aol.com wrote:

> I always thought that the oil went on first so as to coat the  
> greens, and
> prevent them from being wilted by the vinegar...
>      Devra, undocumented

It's certainly possible, but I don't think anyone ever said exactly  
why. My own preference is to do the reverse, immediately before  
serving. I find it lets the vinegar cling to each leaf a little  
better instead of forming a pool at the bottom of the bowl, and  
softens the effect of the vinegar in the mouth.

You do sort of have to wonder why the practice of adding the oil  
first seems to have been largely abandoned. There must be some  
reason. Maybe medieval and Renaissance salads weren't tossed in bowls  
prior to serving?

Adamantius



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