Salad

Salad, the term given to a preparation of raw herbs for food. It derives its name from the fact that salt is one of the chief ingredients used in dressing a salad. The principal salad herbs are lettuce, endive, chicory, celery, mustard and cress, water-cress, onions, radishes, tomatoes, chervil, and a few savoury herbs used to give flavour. They are usually cut up, and mixed with salt, vinegar, oil, and other condiments, according to taste. Sugar is also frequently added. Cresses, seed-leaves of mustard, &c. are often eaten without any addition. Salad has always been a favourite food with civilised nations, and has varied very little in its composition. The great value of salads is in the fact that they are uncooked, and consequently contain a larger quantity of mineral matter, such as potash, soda, &c., than if boiled. Potato salad is made in Germany with potatoes that have been boiled. Salads are sometimes prepared with animal food, such as boiled lobsters, crabs, eggs, &c. For some kinds of salad tarragon vinegar is best. See MAYONNAISE.