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The chef'ssalad is a familiar yet fading star in the salad world.
In our updated take on the classic recipe, we used a selection of lettuces (early chef'ssalads were not always made with iceberg alone), and, in a twist on the norm, small but flavorful amounts of sugar-cured ham and Parmigiano-Reggiano.
In the forward to the recipe, it is described as a "twist" on a chefsalad, so I don't have a problem with the fact that it is different.
The object of scientific salad making was to subdue the raw greens until they bore as little resemblance as possible to their natural state.
Culinary evidence confirms sometimes fruit salad was mixed with sugar and alcohol, thus the term "fruit cocktail." Non-alcoholic versions of this recipe were very popular in the 1920s.
Italian potato salad is apt to have ample amounts of fresh parsley, often chunks of salami and is dressed with an olive oil and vinegar dressing.
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