Things that shouldn't be in salads...

[MossCommuter]

I remember my great aunt's salad in the 1970's.

Individually plated:

• 1 green lettuce leaf (to form the base)
• Cucumber, slice (x2) doused in malt vinegar, skin removed
• Tomato, slice (x2)
• Boiled egg, half
• Silverskin Pickled onion, (x1)
• Bread, one round, buttered (white)
• John West tinned salmon
• Salad cream

As you were

 

[glasgowcyclist]

Chips and baked beans.

Ah, got you now.
The salad is the bit that accompanies the pie, cheers!

 

[glasgowcyclist]

There's not much I won't put in a salad. I chop everything fairly small and eat from a bowl.
Grapes and tart apple chopped are acceptable but I draw the line on fruit there.
Every coloured pepper, celery, beetroot, crispy lettuce, cucumber, toms, fine green beans, pumpkin and sunflower seeds, radish,
p.s. No grated carrot or sweetcorn.

Isn't a tomato a fruit?

 

[MossCommuter]

Isn't a tomato a fruit?

Knowledge is knowing that a tomato is a fruit, wisdom is not putting it in a fruit salad.

 

[snorri]

I couldn't identify one component of salad I was served in France, but battled on despite the unappealing appearance and taste. I've never seen anything like it since and wonder if it might have been bits of frogs?

 

[AndyRM]

Iceburg lettuce has no place in a salad. Hideously insipid waste of space

I heard it described recently as "crunchy green water" which seems about right.

 

[CanucksTraveller]

Anchovies
Boiled eggs
Celery
Dried fruit, particularly sultanas

While we're at it, sultanas should never be found in a curry either.

 

[Tim Hall]

Also never pick a wild blackberry below waste height.

What's that term for an appropriate misspelling?

 

[smutchin]

I would say gizzards have no place in a salad but I've had salade de gésiers numerous times in France and it's actually rather good.

As for fruit, I often add preserved lemons to salads to give them a kick. We had a glut of parsley that needed eating last week, so I made a salad with it, using tomatoes, black olives, capers, preserved lemons, garlic, red onion and cucumber, all chopped finely and mixed together with a splash of vinaigrette. Delicious.

Avocado and blood orange is also a great combination in a salad. So is pear and Roquefort with walnuts. And apple works perfectly in a Waldorf salad.

 

[oldfatfool]

I remember my great aunt's salad in the 1970's.

Individually plated:

• 1 green lettuce leaf (to form the base)
• Cucumber, slice (x2) doused in malt vinegar, skin removed
• Tomato, slice (x2)
• Boiled egg, half
• Silverskin Pickled onion, (x1)
• Bread, one round, buttered (white)
• John West tinned salmon
• Salad cream

As you were

Are we related?

 

[smutchin]

Salad cream

Now there's something that has no business being in a salad.

 

[smutchin]

I couldn't identify one component of salad I was served in France, but battled on despite the unappealing appearance and taste. I've never seen anything like it since and wonder if it might have been bits of frogs?

Could have been the aforementioned gésiers. Were the unidentified bits grey and slug-like in appearance? Very popular in southwest France especially.

 

[Markymark]

Ah, got you now.
The salad is the bit that accompanies the pie, cheers!

No that's the 6 pack of Special Brew, or Breakfast Tea as Scots would call it.

 

[Bollo]

• Salad cream

Now there's something that has no business being in a salad.

In a story that's far too long and tedious to repeat I was once responsible for a vat of radioactive salad cream.

Happy, innocent times.

 

[Crackle]

I would say gizzards have no place in a salad but I've had salade de gésiers numerous times in France and it's actually rather good.

I've had that too: It's rather weird. It might be an acquired taste I haven't yet acquired.