The Art of Salad- R.Morgan Lockwood

I had my doubts someone could keep my attention for an hour, talking about salad. Mary Versafelt proved it is totally possible. With life long experiences and having lived around the world, Mary brought a lot to the table, besides her tasty dish. Beginning with the cultivation of the salad ingredients, discussion of the different herbs, and including the history of salad, I gained new respect for this meal staple.



A few interesting tidbits: Edible flowers are a beautiful and tasty addition to the salad. Use a teaspoon of baking soda in cooking your asparagus or green beans, to keep their vibrant green. Asian vinegar is a less acidic alternative to the usual vinegars. Use garlic chives fresh, never cooked. Flat leaf parsley is more flavorful than the curly variety. In olden time, they used a bunch of willow twigs for a whisk, and a rabbit's foot for a pastry brush. That poor rabbit!

So, throw out that tasteless iceberg lettuce, and discover the variety of mouthwatering ingredients that can make up your next salad.