Principia Discordia

Principia Discordia => Discordian Recipes => Topic started by: Pope Pixie Pickle on October 13, 2010, 10:31:45 PM

Poll
Question: is fruit in salad bad and wrong?
Option 1: Orange and avocado is awesome votes: 1
Option 2: Stawberries and balsamic make me cream my pants votes: 1
Option 3: i'll give both a try votes: 8
Option 4: eeew, thats wrong votes: 1
Title: Fruit in savoury salads
Post by: Pope Pixie Pickle on October 13, 2010, 10:31:45 PM
me and badge are mid culinary argument about putting sweet fruit in salad, i especially would like to get LMNO and ECH opinion on this.
Title: Re: Fruit in savoury salads
Post by: Rumckle on October 13, 2010, 11:53:24 PM
My step mother occasionally puts apples or pears into a salad.
Title: Re: Fruit in savoury salads
Post by: East Coast Hustle on October 14, 2010, 12:50:37 AM
not only OK, but pretty much essential if you want the salad to be anything other than boring rabbit food. My favorite is baby spinach and spring greens with pears, candied walnuts, and either goat cheese or stilton. Almost any vinaigrette will work for it but a blueberry or raspberry vinaigrette works really well.

ETA: I had versions of that salad at both my pizzeria and the restaurant I was cheffing at before I took my current job an it was by far the best-selling salad at both places.
Title: Re: Fruit in savoury salads
Post by: East Coast Hustle on October 14, 2010, 12:53:05 AM
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.
Title: Re: Fruit in savoury salads
Post by: Sir Squid Diddimus on October 14, 2010, 05:02:31 AM
Fruit goes really well with savory salads.
I also agree with pears/apples and stilton with walnuts. We put that crap in our salads often. Oranges go good with ginger dressing, strawberries with vinaigrette, dried cranberries and walnuts, apricot bleu..

how can you not.. it's good
Title: Re: Fruit in savoury salads
Post by: Nast on October 14, 2010, 05:03:16 AM
Roasted sweet cherries

+

A creamy cheese
Title: Re: Fruit in savoury salads
Post by: Nast on October 14, 2010, 05:35:50 AM
The only fruit in salads I loathe is those canned mandarin oranges. To me, everything about them is offensive.
Title: Re: Fruit in savoury salads
Post by: Phox on October 14, 2010, 05:43:47 AM
Fruits are good with everything.  :)
Title: Re: Fruit in savoury salads
Post by: Nast on October 14, 2010, 05:45:31 AM
Quote from: Phox on October 14, 2010, 05:43:47 AM
Fruits are good with everything.  :)

Especially penises.






Oops did I say that?
Title: Re: Fruit in savoury salads
Post by: Phox on October 14, 2010, 05:48:11 AM
Quote from: Nast on October 14, 2010, 05:45:31 AM
Quote from: Phox on October 14, 2010, 05:43:47 AM
Fruits are good with everything.  :)

Especially penises.






Oops did I say that?

No argument here. Strawberries are particularly good with penis.
Title: Re: Fruit in savoury salads
Post by: BADGE OF HONOR on October 15, 2010, 05:11:27 AM
Quote from: First City Hustle on October 14, 2010, 12:53:05 AM
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*
Title: Re: Fruit in savoury salads
Post by: Suu on October 15, 2010, 12:45:41 PM
I've had apples, strawberries, dried cranberries and watermelon in salad before. It's remarkably refreshing during the summer.
Title: Re: Fruit in savoury salads
Post by: Dysfunctional Cunt on October 15, 2010, 02:22:32 PM
I had an arugula and micro green salad with pieces of plum and pumkin seeds with this plummy vinigerette (was really rather sweet) that was absolutely awesome at this lunch thing my company had me go to.  I've had the fruits mentioned here in a lot of different salads, but this was the first time I've ever had plum and mixed with the peppery arugula it was an amazing mix of flavors.
Title: Re: Fruit in savoury salads
Post by: Suu on October 15, 2010, 03:06:58 PM
Black pepper on watermelon is better than it sounds.
Title: Re: Fruit in savoury salads
Post by: Dysfunctional Cunt on October 15, 2010, 03:24:07 PM
Quote from: Doktor Princess on October 15, 2010, 03:06:58 PM
Black pepper on watermelon is better than it sounds.

This is true.  Have you ever had chilli salt on pineapple?  OMG YUM!
Title: Re: Fruit in savoury salads
Post by: East Coast Hustle on October 15, 2010, 04:28:12 PM
Quote from: BADGE OF HONOR on October 15, 2010, 05:11:27 AM
Quote from: First City Hustle on October 14, 2010, 12:53:05 AM
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.
Title: Re: Fruit in savoury salads
Post by: Jenne on October 20, 2010, 09:02:20 PM
FRUIT AND SALAD ARE A TOTAL YES.

And I've had a plummy salad like that, Khara--it was sooooo good.
Title: Re: Fruit in savoury salads
Post by: Triple Zero on October 20, 2010, 11:26:16 PM
yellow cantaloupe, raw ham and blue cheese salad.
Title: Re: Fruit in savoury salads
Post by: East Coast Hustle on October 21, 2010, 02:35:17 PM
I like mine with shaved reggiano parmesan but bleu cheese sounds really good too, I'll have to try that.
Title: Re: Fruit in savoury salads
Post by: Sir Squid Diddimus on October 21, 2010, 08:15:20 PM
oh man.
that reminds me- watermelon and prosciutto

that's like the oldest savory/fruit mix in the book
Title: Re: Fruit in savoury salads
Post by: Jenne on October 21, 2010, 08:57:00 PM
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.
Title: Re: Fruit in savoury salads
Post by: Jasper on October 21, 2010, 11:24:20 PM
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? 
Title: Re: Fruit in savoury salads
Post by: BADGE OF HONOR on October 22, 2010, 01:54:43 AM
Quote from: First City Hustle on October 15, 2010, 04:28:12 PM
Quote from: BADGE OF HONOR on October 15, 2010, 05:11:27 AM
Quote from: First City Hustle on October 14, 2010, 12:53:05 AM
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 :\
Title: Re: Fruit in savoury salads
Post by: Sir Squid Diddimus on October 22, 2010, 02:30:40 AM
So, you eat the food that my food eats.
Title: Re: Fruit in savoury salads
Post by: East Coast Hustle on October 22, 2010, 05:38:51 AM
Quote from: BADGE OF HONOR on October 22, 2010, 01:54:43 AM
Quote from: First City Hustle on October 15, 2010, 04:28:12 PM
Quote from: BADGE OF HONOR on October 15, 2010, 05:11:27 AM
Quote from: First City Hustle on October 14, 2010, 12:53:05 AM
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.