For our twelfth Cook-Off, we're going to continue the cool food trend with composed salads. Ok, yes, another northern-hemisphere-centric cook-off: mea culpa. But even if you've been in the hazy, hot, and humid zone the last six or eight weeks, you surely can appreciate the pleasures of a good composed salad.
Which is... what exactly? Well, Dave the Cook found this definition from The New Food Lover's Companion on the FoodTV website:
That'll do for now -- but if you have a working definition of your own, please share!
A salad in which the ingredients are artfully arranged, rather than tossed together. The dressing for a composed salad is usually drizzled over the top of the ingredients. In French the term is known as salade composée.
Unfortunately and unusually, our eGulleteer forebears haven't done too much research on our behalf. Save for a few threads on Waldorf salad, potato salad, and the like, there aren't too many topics devoted to our composed salad days. Whither Cobb? Nicoise? And what about the composed salad traditions in Thailand, Russia, and elsewhere? What should one drink with them? How should one serve them?
Roll up your sleeves and get to steaming, whisking, chopping, and assembling!