User:Cullen328/sandbox/Composed salad
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"Put vegetables and sturdy leaves at the bottom and build up with lighter ingredients, arranging them attractively, with an eye to color and contrast.
[1]
from the French salade composée
[2]
"Composed salads are those which orchestrate several primary ... to greens (cobb salad, for example, is a traditional composed salad)"
Cobb salad and salade nicoise are "common examples of the form."
"The ingredients in a composed salad are typically separate from the greens, consciously arranged, rather than tossed randomly together."
"these salads can be composed of virtually any thoughtful combination of foods. "
"The expected tastiness of the food was also affected by the presentation, with the art-inspired dish associated with significantly higher ratings as compared to both the neat and the regular presentations. The participants were also keen to pay twice as much for the artistically presented dish than for the dishes in the other presentations."
"Europeans have long known how striking a carefully arranged salad can be. In a Caprese salad, for example, the geometric pattern of round slices of tomato and fresh mozzarella can create a vivid backdrop for oval basil leaves. In a Nicoise salad, the varied textures of hard-cooked eggs, tuna, tomatoes and olives can make a more dramatic impact when items are arranged in orderly rows or attractive clusters or are placed artfully around the center."
Composed salads have been served in the United States at least since 1902, when the Harper's Cook Book Encyclopedia instructed, "Arrange the vegetables in a salad-bowl, the cauliflower in the centre, hearts of lettuce marking the four corners. One hard-boiled egg, cut in quarters, lengthwise, on top of carrots, beans, pease and beets. This arrangement of the salad affords the opportunity to each guest to choose vegetables to taste."[9]
- ^ Norman, Jill (2004). The New Penguin Cookery Book. Penguin UK. ISBN 9780141959467.
- ^ Loomis, Susan Herrmann (2016). In a French Kitchen: Tales and Traditions of Everyday Home Cooking in France. Penguin Books. ISBN 9781592409655.
- ^ Ruhlman, Michael; Bourdain, Anthony (2007). The Elements of Cooking: Translating the Chef's Craft for Every Kitchen. Simon & Shuster. p. 94. ISBN 9780743299787.
- ^ Cheney, Susan Jane (July 1994). "Dressed for Success: Make salads something special". Vegetarian Times.
- ^ Sackett, Lou; Pestka, Jaclyn; Gisslen, Wayne (2010). Professional Garde Manger: A Comprehensive Guide to Cold Food Preparation. John Wiley & Sons. ISBN 9780470179963.
- ^ "A taste of Kandinsky: assessing the influence of the artistic visual presentation of food on the dining experience". Flavour. 3 (7). June 20, 2014. doi:10.1186/2044-7248-3-7. Retrieved December 29, 2016.
{{cite journal}}: CS1 maint: unflagged free DOI (link) - ^ Briggs, Helen (June 20, 2014). "Kandinsky painting salad 'tastes better'". BBC News. Retrieved December 31, 2016.
- ^ Jacobson, Marybeth (April 19, 2013). "Arranged ingredients add artistic appeal to salads". Milwaukee Journal Sentinel. Retrieved December 31, 2016.
- ^ Harper's Cook Book Encyclopaedia: Arranged Like a Dictionary and Compiled Under the Direction of the Editor of Harper's Bazar. Harper & Bros. 1902. p. 333.