The Latin root of "salad" is sal, or "salt." That’s a clue to just how nebulous the definiton of the word, seemingly so straightforward, really is—after all, what food isn’t "something seasoned"? Salads can be cold or warm, tossed or composed, vegetarian or not, served as starters, sides or entrées; in short, the category is so broad as to be almost meaningless.
But there are a few criteria by which to narrow it down somewhat. For instance, you could say a salad has to have at least one plant-based ingredient; that it has to be dressed; and that it can’t be eaten with your hands. By that logic, you’d exclude, say, pasta in marinara sauce but accept pasta in a vinaigrette; you’d discount tacos but count all the same ingredients served in a bowl with a fork. Admittedly, it still leaves plenty of room for debate—but debate is par for the culinary course (see also: flatbreads, dumplings).
On that note, here are 10 specialties from around the globe that fit the general description and, more important, do it deliciously right here in Denver. (As for Mediterranean masterpieces like salade Niçoise and panzanella, hold tight until summer!)Read More