Don’t let today’s trend story scare you. The fundaments of a good salad were established 300 years ago.
Source: gutenberg.org
Today, The New York Times, in its omnipotence, alerted its readers to the now-ubiquitous trend of chopped salads in the eateries of the northeast:
The full list of toppings is mind-boggling. Customers...could eat a different salad every day for the next century or so. If 40 sounds like a lot of toppings, it isn't. Chop't and Just Salad have more than 50...Some customers stand hesitantly, paralyzed by the options and afraid to get in line. They can always order a chef-designed salad, but that still leaves the problem of which dressing to put on it. Chop't has nearly 30.
What a seemingly impossible problem! Perhaps an answer comes in the form of John Evelyn's Acetaria: A Discourse of Sallets, a 1699 book that may be the only philosophical treatise on the subject of salads. Follow these rules the next time you get nervous in front of a salad artist, and you ought to be fine.
Source: gutenberg.org
