Página 48 - Fall-Winter-2015

Versión de HTML Básico

48 • island
temptations
T
he word “salad” is derived from the Latin
word
sal
, meaning salt, and as far back as the Roman
Empire, salads were in vogue with raw vegetables
dressed simply with salt, oil, and vinegar, or pickled in
brine. It was believed by medical practitioners, most
notably Hippocrates and Galen, that salads should be
eaten first, as they would pass easily through the body,
providing no obstructions for the rest of the meal.
Others claimed that the vinegar in the dressing ruined
the taste of wine, relegating salads to the end of the
meal.
In the 20th century, a core group of standards
emerged out of the United States. The Ritz-Carlton
is often credited with the chef salad, Los Angeles’s
Brown Derby Restaurant created the Cobb salad, and
restaurateur Caesar Cardini fashioned the Caesar salad
for his restaurants in California and Tijuana, Mexico.
Today, restaurant menus aren’t limiting themselves
to the standards—salads have become more complex and
just about anything goes when it comes to ingredients
and when to eat your salad. On Aruba, some sort of
salad makes an appearance on just about every menu.
Here, a few of our favorites.
Steak Salad
La Vista at the Marriott Resort
& Stellaris Casino
Available on La Vista’s lunch menu, this hearty entrée
salad makes steak the star of the show. Marinated skirt
steak, cooked to order, is combined with avocado, bleu
cheese, cherry tomatoes, bacon, and tobacco onions, and
served with classic bleu cheese dressing.
Salad
Sensations!
Text by Tina Causey-Bislick
Photography by Steve Keith
Have Fork, Will Explore
D I N I N G O U T