Fifty Salads

A dinner may be perfect in every particular—and still be condemned because the salad is poor. Thomas J. Murrey treats that final course as a matter of serious consequence.

In the dining rooms of the nineteenth century, a salad had to please the eye as well as the palate: crisp leaves, good ingredients, and dressing added at just the right moment. Murrey’s Fifty Salads offers a practical course in getting it right, from simple combinations and plain oil-and-vinegar dressing to mayonnaise, elaborate garnishes, and unexpected ingredients. His advice ranges from keeping the lettuce crisp to growing borage shoots on a bottle wrapped in flannel. Whether the table calls for chicken, asparagus, cherries, or something more adventurous, what will make its salad worthy of the menu?

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