Fruit in savoury salads

[Balls Wellington]

basically, if the salad is composed of any sort of interesting greens (IOW, not iceberg lettuce or romaine), it needs a sweet component to balance out the light bitterness of the greens, and fruit works really well for that in addition to providing some color and texture.

For one, I like the taste of interesting greens and don't think they need balancing out.  For two, I prefer non-sweet fruits like tomatoes or bell peppers or avocado to add interest.  *shrug*

fair enough, except that:

1) all three fruits you mentioned are still sweet

and

2) unless you eat your salad without any dressing, you're still balancing out the bitter flavor of the greens one way or another. The human palate, varied as it may be among people, still tends to adhere to some very basic rules. Pairing a sweet flavor and/or a briny flavor with a bitter flavor is one of those rules.

[Jenne]

FRUIT AND SALAD ARE A TOTAL YES.

And I've had a plummy salad like that, Khara--it was sooooo good.

[Triple Zero]

yellow cantaloupe, raw ham and blue cheese salad.

[Balls Wellington]

I like mine with shaved reggiano parmesan but bleu cheese sounds really good too, I'll have to try that.

[Sir Squid Diddimus]

oh man.
that reminds me- watermelon and prosciutto

that's like the oldest savory/fruit mix in the book

[Jenne]

I just put golden raisins in my wilted-spinach-and-field-greens salad with a warm balsamic, olive oil, raw sugar, fried onion and chopped mushroom dressing.  Sprinkled with asiago cheese shavings.

[Jasper]

FCH, do you know whose idea it was first to combine pears, candied almonds, and gorgonzola in salads?  I've been doing that for years, learned it at a bistro on Vashon.

Ever tried it with a champagne vinegar/walnut oil vinaigrette? 

[BADGE OF HONOR]

basically, if the salad is composed of any sort of interesting greens (IOW, not iceberg lettuce or romaine), it needs a sweet component to balance out the light bitterness of the greens, and fruit works really well for that in addition to providing some color and texture.

For one, I like the taste of interesting greens and don't think they need balancing out.  For two, I prefer non-sweet fruits like tomatoes or bell peppers or avocado to add interest.  *shrug*

fair enough, except that:

1) all three fruits you mentioned are still sweet

and

2) unless you eat your salad without any dressing, you're still balancing out the bitter flavor of the greens one way or another. The human palate, varied as it may be among people, still tends to adhere to some very basic rules. Pairing a sweet flavor and/or a briny flavor with a bitter flavor is one of those rules.

There's sweet and then there's sweet.  And I'm a total freak and don't really like dressing.  And nooooooo cheese!  Basically I like eating like a rabbit :\

[Sir Squid Diddimus]

So, you eat the food that my food eats.

[Balls Wellington]

basically, if the salad is composed of any sort of interesting greens (IOW, not iceberg lettuce or romaine), it needs a sweet component to balance out the light bitterness of the greens, and fruit works really well for that in addition to providing some color and texture.

For one, I like the taste of interesting greens and don't think they need balancing out.  For two, I prefer non-sweet fruits like tomatoes or bell peppers or avocado to add interest.  *shrug*

fair enough, except that:

1) all three fruits you mentioned are still sweet

and

2) unless you eat your salad without any dressing, you're still balancing out the bitter flavor of the greens one way or another. The human palate, varied as it may be among people, still tends to adhere to some very basic rules. Pairing a sweet flavor and/or a briny flavor with a bitter flavor is one of those rules.

There's sweet and then there's sweet.  And I'm a total freak and don't really like dressing.  And nooooooo cheese!  Basically I like eating like a rabbit :\

well it's probably a good thing that we can't finish you on acorns and parmesan, because aside from that it sounds like you'd make a hell of a roast.