Chef Paul Dellerose said one day, as we were building a sauce in his Modern Banquet Cookery kitchen, “A stockpot is not a garbage bin.” I don’t know; maybe not. But, perhaps a salad bowl is. Maybe the salad bowl is the repository for premium garbage.
No, I don’t really like to think of food- anything flooding or arrested by my tongue- as trash, yet as tradition would have it garbage bag salad is sorta like a potluck. (A housewife possibly had a pot- I mean a part- in it.) Each guest is assigned an ingredient which is to be combined with the others, tossed in a garbage bag or some large container,
Salads, as are soups, juices , and smoothies, are a great way to make use of leftovers before they become left-unders- whatever that means. Mind you, they do each have their bounds. My fridge was stocked with more vegetables than I could cook last week. And after an afternoon workout, they made for a refreshing salad: lettuce, tomato, bell pepper, red kidney beans, broccoli, and carrots, topped with crumbled bleu and cheddar chesses, sunflower seeds, chopped almonds with a touch of salt and pepper and a drop of honey and siracha. I almost forgot to add the cucumber that was by this pooint half way devoured, appeasing my parched mouth and grumbling stomach while I built the rest of the salad. And for good measure, a little measure of Italian dressing.
Think what you’d like but it was like munching on granitas while reclined snug in the sand… Not quite. But, Chef Dellerose, one man’s trash is another man’s treasure.