California is home to a unique salad culture that redefines what it means to enjoy a salad, moving beyond the traditional bounds of small plates.
While other countries have their own salad traditions, such as the delicate French salads or the typically simple Italian preparations, California’s big salads serve as meal replacements bursting with flavor and texture.
Los Angeles is often credited with popularizing meal salads, starting with the iconic Cobb salad from the Brown Derby. This city laid the groundwork for larger, meal-worthy salads that invite diners to indulge.
The La Scala Chopped Salad from a now-closed Beverly Hills restaurant was also a noteworthy staple, alongside Wolfgang Puck’s Chinois Chicken Salad. This dish traced its roots back to Madame Wu’s Chinese Chicken Salad, believed to have spurred the trend of sweet, crunchy salads infused with Asian flavors.
California’s salad scene is not limited to these classics. The creativity of Angelenos allows for almost any dish to be transformed into a salad. Ingredients like canned tuna can inspire a variety of preparations, from the classic Salad Niçoise to innovative new recipes utilizing shredded chicken.
One particularly memorable creation is a sushi salad from a Japanese restaurant in San Diego, showcasing a blend of tender greens, edamame, pickled ginger, and fresh raw fish that embodies the freshness of summer dining.
Summertime is the perfect opportunity to embrace salad as a meal. These “salad meals” can be made quickly, often repurposing leftovers and utilizing pre-made dressings. A salad can serve as a refreshing option for any occasion, be it a family dinner, a gathering with friends, or a simple meal for one.
To curate your own meal salad, start by considering a theme. For example, deconstructing a hamburger can inspire a delectable hamburger salad.
Think about all the components that go into a burger, including lettuce, tomato, raw or grilled onions, and toppings like bacon and pickles.
Toss these ingredients together using a mustard vinaigrette or blue cheese dressing, and then place the quartered burger patty on top.
This flexible approach encourages culinary exploration, allowing for combinations that are both satisfying and experimental.
One of my favorite transformations involves deep-fried Chinese favorites, like orange chicken or sweet-and-sour pork. By tossing these rich proteins with mixed Asian greens and a light dressing of sesame oil and lime juice, a heavy dish is beautifully lightened.
Similarly popular is the fried chicken salad, which utilizes boneless fried chicken pieces tossed with crispy greens, reflecting on the deep-fried experience while presenting a lighter meal. Common dressings include buttermilk dressings that align with the chicken’s marination process.
Steak salads hold a special place for me. I relish having steak in small portions, treating it more as a condiment than the main component.
To create a steak salad, cook your steak to perfection, then select your greens, which can even include radicchio or other bold flavors.
Pair with a dressing of choice—my favorite is a sherry vinaigrette—and consider adding ingredients like roasted potatoes, grilled onions, fresh tomatoes, or shaved Parmesan cheese to enhance the experience.
The versatility of chicken salads is noteworthy, especially the seemingly endless variations that can come together with just the right balance of flavors.
Nonetheless, I maintain that Joan’s on Third Chinese chicken salad stands out among the crowd, featuring its top-secret combination of shredded iceberg lettuce, crispy wonton strips, and a special, sweet emulsified dressing, delivering a taste that’s hard to replicate at home.
As the summer season unfolds, the focus on salads opens up numerous possibilities for creativity and enjoyment. Whether indulging in familiar favorites or exploring new combinations, California’s salad culture provides a vibrant culinary playground.
There’s something inherently gratifying about digging into a big salad, a veritable treasure of tastes and textures, that makes it much more than just a side dish.
In this state known for its diverse food culture, meal salads offer both sustenance and refreshment, merging culinary art with the necessity of easy, delightful summer dining.
As we embrace these vibrant meals, it’s clear that California’s take on salad deserves recognition and celebration in the world of cuisine.
image source from：latimes
