Inspired by YC (believe it or not)

A couple of days ago a salad thread was posted on YC. So of course I thought it should be here. Since I had a salad for lunch I decided it was time.

My favorite salad is Ceasar. Made with fresh crisp lettuce, chicken or steak strips (preferrably chargrilled), creamy Ceasar dressing (not the vineagary kind) and garlic croutons on the side which I put on each forkful as I eat so they stay crispy (I am soooo picky). You'll notice there's no parmesan cheese. I like parm on some things but I find it's not needed on the salad.

I suppose you can tell, I really hate wilted lettuce. If I get a sub with heated, wilted lettuce it's out of there.

Inspired by YC (believe it or not)

I believe it - YC is most inspiring...

I wouldn't feed wilted lettuce to the tortoise I don't have. This said, I have enjoyed a hot fish atop some salad leaves.

What's a sub? (In Scotland, it's a diminutive of 'substitute'.)

Sorry - it's short for submarine sandwich, the same as a hero sandwich. A sandwich on a long roll.

Sub

Edited by: sashac001 to add a sub.

Someone once posted here about the shock of finding a restaurant that served Caesar salad without chicken. The poster had assumed that "Chicken Caesar" was the standard.

The dressing should look "creamy;" if it's real, it's made with an egg.

I like a Caprese salad--sliced tomatoes, fresh mozzarella, fresh basil, salt, pepper and a drizzle of really good olive oil. But only in mid summer to early fall when tomatoes are at their finest.

That sandwich is one of those things for which there are still regional names--hoagie, hero, grinder, and more

The dressing should look "creamy;" if it's real, it's made with an egg

Yes it should! The latest trend around here is a vinegar based "Ceasar" dressing that's just all wrong. It's the reason I'm very careful if ordering a Ceasar out and will not by a Ceasar dressing if I can't see through the packaging.

I like a Caprese salad--sliced tomatoes, fresh mozzarella, fresh basil, salt, pepper and a drizzle of really good olive oil. But only in mid summer to early fall when tomatoes are at their finest

This is also one of my favorites but I use garlic powder and Italian seasoning instead of salt and pepper.

I'm also quite fond of some of the Moroccan salads: Tomatoes - sliced and quartered, onions - same with a mixture of Argan oil, mayonnaise and cumin for the dressing. Or finely chopped, seeded tomatoes, green pepppers, cucumbers, onions, cilantro, garlic powder, light olive oil and a squeeze or 2 of lemon. Very refreshing, perfect summer salads.

No anchovies in your casear salad?

what's garlic powder? sounds suspicious.

I like:

rocket with parmesan, oil, vinegar

winter slaw of very thinly sliced cabbage, fennel, celeriac, shallots, walnuts, parsley and vinaigrette.

really good tomatoes and really good oil.

tomatoes, broccoli, feta or other crumbly cheese, hazelnuts

vietnamese style salad with chinese leaf, carrots, shallots and roasted peanuts, chilli, coriander, fish sauce and lime juice.

little gem lettuce rubbed with salt, pepper and oil and charred on a griddle pan.

squid, prawns, lime juice, glass noodles, coriander, fish sauce, chilli.

No anchovies. I like them on pizza at times and served with antipasto but I've never heard of putting them on Ceasar salad. I might have to try that.

Garlic powder is garlic that's been dried and crushed into powder. It's not interchangeable with fresh garlic since the flavor gets changed but it's a better flavor for some recipes than fresh is. waiting to get yelled at

I like rocket mixed in with other lettuces in a salad with walnuts, dried cranberries and balsamic vinegar dressing.

The squid/prawn dish sounds really good.

Ha ha! No yelling.

Definitely give the anchovies a go - I'm not sure if they are part of the classical recipe, but they are in the dressing so complement the flavours well.

Dried cranberries is a new one on me, will have to try it.

The original recipe did not have anchovies. It used a bit of Worcestershire sauce for a hint of anchovy.

There is a dressing that calls for anchovies--Green Goddess. There are lots of variations; this is apparently the original from the Palace Hotel in San Francisco:

1 cup Traditional Mayonnaise
1/2 cup sour cream
1/4 cup snipped fresh chives or minced scallions
1/4 cup minced fresh parsley
1 tablespoon fresh lemon juice
1 tablespoon white wine vinegar
3 anchovy fillets, rinsed, patted dry, and minced
salt and freshly ground pepper to taste
Stir all the ingredients together in a small bowl until well blended. Taste and adjust the seasonings. Use immediately or cover and refrigerate.

My mother was famous for it. It was requested for every family party. I can't find her recipe, but as I remember it, it was pretty close to the one above. It was always served over torn up Romaine.

I hated it.

And this is the true origin of the name:

A misunderstanding led to one of the world's most famous dish names.

There was a huge bout of food poisoning in Mexico in the 1920s that had the health authorities of the time scurrying to find a cause. Finally they narrowed the culprits down to either a rogue batch of lettuce or chicken. A bunch of Tijuana health inspectors visited local restaurants armed with this knowledge and it was in an establishment run by the Cardini brothers that they saw a lady eating a plate of food that from a distance seemed to consist of nothing but chicken and lettuce. In unison they roared "Seize her salad!" and thus a menu item was born.

nutraxfronerves - good knowledge. I had always thought there were anchovies in Caesar dressing.

Is that really true Myanmar?

We learn a lot here on GS renegade. Anchovies does sound good on it.

Noted with thanks, sashac - in Britain it's called a baguette.

In the US, a baguette is just bread. Looks like this. Not usually used to make a sandwich. The sub is on a long roll, not a baguette. The roll is usually not as crusty as a baguette. It's often called a French roll (at last where i leave.)

Separated by a common language covers differences in sandwich names
>As an American, I can make a sandwich using sliced bread, a roll, a bagel, whatever. In the UK, sandwiches are made with sliced bread, and anything else is called by the name of the bread it's in--for example, a ham and cheese baguette.

Americans would call that ham & cheese baguette something like "ham and cheese on a sliced baguette." If you go to a sandwich place that makes them to order, you'd be asked some variant of "what kind of brwad? White, wheat, rye, sourdough, French roll?" ("wheat" is short for "whole wheat" which is wholemeal.)

My pleasure tony. What nutrax said with the addition that, it's only been in the last few years that some restaurants will offer baguettes as a sandwich option. Usually they'll have a `chef's special' sandwich made with it. A lot of times the baguettes are here are a bit on the chewy side so I tend to opt for whatever type of whole grain bread they have. These range from just wheat to 9 grain or more which can include rye, barley, oat, etc. We just don't do it simple around here.

To add--and get back to the OP, more or less--we also don't put "salad" on our sandwiches. Oh, yes, we might load them up with lettuce, tomato, sprouts or other botanical things, we just don't call it "salad."

That sandwich shop will ask "what would you like one it?" or "everything on it?" One place I go to that makes sandwiches in front of you asks at every stage: "tomato? onion? lettuce? peppers? pickles? etc." I think it just makes it easier for the person making the sandwich, instead of having to remember it all.

The first time I ran into "salad on your sandwich?" I had a vision that they were going to pull out a bowl of mixed greens with vinaigrette & dump some on my ham & cheese.

There are a couple of American sandwiches that have a real salad added. The Rachel (pastrami, swiss cheese, and coleslaw on rye, grilled in a pan) and a pulled pork sandwich (pork barbecued until it can be pulled apart, combined with a tangy sauce, & served on a bun with coleslaw). There are many versions of pulled pork.

One place I go to that makes sandwiches in front of you asks at every stage: "tomato? onion? lettuce? peppers? pickles? etc

That has to be Subway? If it is - when I first started going there they would ask what you wanted but, I figure that since they're not paying too well, the people they hire aren't able to remember too many ingredients at one time. I like it that way though. It's nice to be able to look at the items before deciding what you want.

I like my pastrami on toated rye with mustard, onion, coleslaw and kosher pickle slices. It make a huge mess eating it. I loved pulled pork but it's hard to find good pp around here.

A good fattoush is hard to beat, in my opinion. Pretty keen on salad olivier as well.

@nutrax, in Ireland, it's the opposite - filled baguettes are called "salad rolls", even if it has meat in it, and potentially no vegetables or leaves at all.

A baguette with just ham, grated cheddar and mayo/butter could be termed as a salad roll. This sandwich is particularly popular in the construction industry, as is southern fired chicken with the merest hint of lettuce justifying the "salad" part.

P.S. I get the 'renegade' but the 'badger' bit, badger? (Ye dinnae look anything like a badger.)