Salad salad (a noodle-based salad). The sauce used to flavor a salad is commonly called a salad dressing; most salad dressings are based on either a mixture of oil and vinegar or a fermented milk product like kefir. Salads may be served at any point during a meal: The word "salad" comes from the French "salade" of the same meaning, from the Latin "salata" (salty), from "sal" (salt). In English, the word first appears as "salad" or "sallet" in the 14th century. Salt is associated with salad because vegetables were seasoned with brine or salty oil-and-vinegar dressings during Roman times. The
Caesar salad contains (zowie!) lots of garlic, raw or slightly coddled eggs, croutons, romaine, anchovies, parmeasan ["sic"] cheese, olive oil, vinegar and plenty of black pepper. According to Rosa Cardini, the original Caesar salad (unlike his brother Alex's "Aviator's salad", which was later renamed to Caesar salad) did not contain pieces of anchovy; the slight anchovy flavor comes from the Worcestershire sauce. Cardini was opposed to using anchovies in his salad. In the 1970s, Cardini's daughter said that the original recipe included whole lettuce leaves, which were meant to be lifted by the stem and eaten with the fingers; coddled eggs; and