My husband and I have a salad almost every day for lunch. But I have to admit I am very particular about the way the salad is arranged on the plate.
It’s a case of some ingredients go well together, in my opinion, and others definitely do not. It’s partly about color combinations together and partly to do with taste.
Corned beef with pickle or roast beef or cold roast lamb or whatever cold meat we have cooked, always goes next to the slices of tomato. Near the tomato are the stuffed olives. The two of those taste incredible together. Beetroot, which no Aussie salad is complete without, goes nearby. But cheese, gets relegated over the other side of the plate. It must not exist next to the tomato.
As a child I disliked salad sandwiches if my mother put cheese on them. The one concession I am happy to make with cheese and tomatoes is on a toasted sandwich. For some reason that is different all together.
On a salad plate the cheeses, whether cottage cheese or tasty cheese, is tucked well away from the tomatoes, and resides over the other side along with lettuce, pineapple and the sweet topless pineapples lately have been beautiful, grated carrot, and Spring Valley gluten free sliced gherkins.
Another favorite of Mick’s are golden raisins which we bought in a recent shopping expedition to our favorite grocery warehouse in Artarmon. It helps that family live in Sydney and so we are often going up that way anyway, so it’s not like we make a special trip.
I was reading a book recently about Aspergers and the character couldn’t stand for certain foods to be integrated. Some days were all white food days, others all yellow etc. While I wouldn’t go that far and I do not think I have Aspergers, I am fussy about my salad plate. Is anyone else out there fussy about the way food goes on a plate and which ingredients are near each other?
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