unload your veggie drawer and throw its limp celery and
dilapidated carrots into the mix. Always try to get the
freshest ingredients possible. One trick is to wash your
veggies as soon as you get them home, then store them in
closed plastic bags in the fridge.
The salad, which has been around at least since Roman
times, continues to change its character, forever finding
new ways to be reinvented with adaptable mixes of loosely
related elements, not necessarily vegetables, unified by a
dressing. As you become creative with Paleo salads, try to
put together ingredients that are not only pleasing to the
palate but also attractive to the eye.
Texture can make or break a salad. Try to incorporate
tasty pearls that add flavor, color, and texture into the mix.
For example, blanched asparagus spears sliced into tiny
rounds and added to a bowl of shredded romaine lettuce,
with chopped tarragon and a little arugula for spiciness,
make a great starting point for an appetizing and eye-
catching salad.
Salads may be served at any point during a meal, and
they can perform numerous functions, including:
- Appetizer salads, to stimulate the palate as the
first course of the meal - Side salads, to accompany the entrée
- Entrée salads, served as the main dish and
usually containing meat or seafood - Palate-cleansing salads, after the main course