FoodBlogga Etiquette Tip #43: At dinner, never discuss politics, religion, or the issue of fruit on salad.
I was at dinner with friends recently where they served a delightful mesclun salad with fresh strawberries and parmesan cheese. Well, I thought it was delightful; my dinner companions disagreed.
As we were discussing benign topics such as the recent weather, I pointed out to one of my friends that she hadn't eaten any of her strawberries. "Don't you like strawberries?" I asked her. "Oh yes, I love strawberries," she replied, "but not on salad."
What was it she didn't like? Were the berries too sweet? Was it the mixing of vinegar and fruit? Her response: “I just don’t like fruit on salad.”
This sparked a surprisingly intense discussion. I can understand how some people hate cilantro because it tastes like soap to them, but strawberries or apple slices? One friend called diced melon on salad “just wrong,” while another declared, “strawberries belong on cereal not on salad.”
I was truly surprised by their passionate responses.
Here are two fruity salads that I just adore. (Anti-fruit & salad people might want to avert their eyes). My Watermelon and Green Olive Salad is adapted from a June 2006 recipe in Food and Wine. It's sweet and salty and savory all at once, plus it’s a pleasing blend of smooth and crunchy textures. I added the cooked shallots for their rich, caramelized flavor and seasoned it with lots of fresh parsley.
Watermelon and Green Olive Salad
Makes 4 servings
1 tsp olive oil
1 shallot, thinly sliced
½ tsp sugar
6-8 cups mesclun, preferably with some arugula and radicchio mixed in
½-1 cup watermelon chunks
5-6 cured green olives, such as Cerignola or green Greek
1 Tbsp extra-virgin olive oil
2 Tbsp white wine vinegar
1 Tbsp watermelon juice
Salt and pepper, to taste
2 tsp fresh parsley, chopped
Heat 1 tsp olive oil in a small skillet over medium-low heat; add shallots and cooked until slightly caramelized about 5-7 minutes. Whisk 1 Tbsp olive oil, vinegar, and watermelon juice until blended. Season with salt and pepper. Add mesclun to plates, top with watermelon chunks, olive slices, and fresh parsley. Drizzle with dressing and enjoy!
Arugula, Strawberry, and Sugar Snap Pea Salad
Makes 4 servings
I love the interplay between the sweet strawberries and peppery arugula which are complemented with a zippy, lemon-balsamic dressing. The fresh basil and mint really make this salad shine, so make sure you don’t skimp!
Salad:
6-8 cups arugula
1 cup sliced strawberries
1-1 ½ cup sugar snap peas
Dressing:
1 Tbsp extra-virgin olive oil
1 Tbsp white balsamic vinegar
1 Tbsp fresh lemon juice
Pinch of grated lemon zest
½ Tbsp water
Salt and pepper, to taste
A handful of thinly sliced fresh basil
A handful of fresh torn mint leaves
For dressing, whisk all of the ingredients in a small bowl.
The sugar snap peas can be eaten raw or cooked. To cook, simply drop in boiling water for 2 minutes; drain and plunge into a bowl of ice water. This will stop the cooking process and preserve the peas’ bright green color.
To prepare the salad, divide the arugula, strawberries, and sugar snap peas evenly among four plates. Add dressing; top with fresh basil and mint.
Susan Russo is a free lance food writer in San Diego, California. She publishes stories, recipes, and photos on her cooking blog, <Food Blogga and is a regular contributor to NPR’s <Kitchen Window. She is also the author of Recipes Every Man Should Know
