Beard on Salads
Tonight I was thumbing through James Beard's American Cookery (1972, in a reissued edition), and noted these two remarks on the subject of salads.
[from page 34]
When a Pennsylvania housewife won a national prize for a jellied salad in 1905, she unleashed a demand for congealed salads that has grown alarmingly, particularly in the suburbs. The jellied salad does have its delights, though, and it is without question an American innovation.
[from page 44, considering different ways to serve "Sliced Tomatoes"]
(10) Place strips of crisp bacon across the tomatoes and add oil & vinegar dressing. This is sometimes called a Greased Pig Salad if served on greens.
It's the first I've heard of a "Greased Pig Salad", but I think it could quickly become a favorite.
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on Tuesday, 29 March 2011 at 07.17
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Isn't this just a caprese salad with bacon?
on Tuesday, 29 March 2011 at 11.57
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Not quite : the Caprese characteristics call for tomato, mozzarella, & basil. On the other hand, adding strips of bacon to Insalata Caprese probably would taste good while having the simultaneous effect of upsetting purists.