On a warm summer night, a substantial salad seems like the perfect compromise between making a big meal and eating light. I used to worry that a salad might not be dinner-ish enough for some of the heartier eaters in my extended family, but I’ve realized that if you start with something familiar—a classic like aCaesar, a科布, or aNiçoise—and give it a fresh update and a pretty presentation, guests are not only satisfied but impressed.

这些沙拉的好处之一是，您可以准备前方的一些成分，例如制作敷料和洗果岭。betway电子竞技俱乐部其他批准的元素包括烤松子（在Cobb中）和烤土豆（在Niçoise中）。

Once you’ve prepared your ingredients and are ready to put the salads together, dress each component separately. This way, you have more control and can be sure that everything is uniformly dressed. Then, take a cue from a classic composed salad and artfully arrange the ingredients on individual plates, distributing them equally. You’ll be amazed at how impressive your salads will look—and taste.

The Stories Behind the Salads

这三种经典沙拉的起源以及传统成分是有争议的。betway电子竞技俱乐部冒着争议的火焰的风险，这些历史对我来说是最有意义的。

Caesar Cardini, a chef in Tijuana, Mexico, invented theCaesar Salad在1920年代他的餐厅。显然，他用剩菜剩饭，因为他使用了一些帕米亚诺奶酪，大蒜，橄榄油，鳕鱼鸡蛋和伍斯特郡酱，一个晚上，他在他受欢迎的南部海水中跑出食物时，打扮长romaine。点。他穿着叶子桌子，用面包丁装饰沙拉。

Not to be outdone in the leftover department,Bob Cobb, manager of Los Angeles’ Brown Derby restaurant during the 1930s, invented his own salad late one night in the kitchen after service. He chopped up lettuce (watercress, too), bacon, tomatoes, avocados, and chicken and tossed it with some blue cheese and a vinaigrette. Thus the科布Saladwas born.

No one chef could lay claim to the creation of theSalade Niçoise, which traditionally includes tuna, potatoes, green beans, and tomatoes. It gets its character from the typically bold Provençal ingredients like garlic, olives, capers and anchovies used by cooks in the city of Nice, France.

Salad Smarts: Five easy ways to build a better salad

丢弃受损或粗糙的生菜叶or save them for something else.

Wash greens well（我使用一个大碗，做两到三个浸泡，每次将叶子抬起，以使砂砾沉降到底部）并旋转它们。将叶子精巧地存放在衬有纸巾的大型拉链袋中。大多数蔬菜都会像这样保留几天。

不要过度沙拉or it’ll be soggy. You can always add more dressing, but you can’t take it away.

Toss with a light hand.Many of the ingredients in the salads here are delicate.

Season your greenswith a little salt and pepper as you toss them with dressing. Even though the dressing is already seasoned, a little more salt and pepper at this point makes a huge flavor difference.