by Simon de Swaan
I don’t altogether agree that a plain green salad ever becomes a bore — not, that is, if it’s made with fresh, well-drained crisp greenstuff and a properly seasoned dressing of good-quality olive oil and a sound wine vinegar. But I do agree that all this talk about ‘tossed salads’ is a bore; it seems to me that a salad and its dressing are things we should take more or less for granted at a meal, like bread and salt; and not carry on about them.–Elizabeth David, in The Spectator, 1961
Elizabeth David, food writer (1913-1992) who with wit, wisdom, and various cookery ingredients the British were obviously suspicious of, she introduced the English to fresh, flavorful fare and a sensual approach to the art of eating.
Many of her books are available in the Penguin classics series.
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