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Last but not least there are all of: the cheeses, from the typical Ameri-| can Cheddars and Jack cheeses to the]
new goat cheeses, any of which is] great just crumbled over a salad of] blended into the dressing. ' j
Seasoning is critical to any salami but expecially one built on meat;.] (The name salad, incidentally stems* from the Latin word for salt, thej earliest dressing for combinations of* greens.)
Herbs add personality to meat* salads. If fresh herbs are not avaib«i able try soaking dried herbs for a] couple of hours in the oil to be used] in the vinaigrette. The leaves will* soften and the oil will be perfumed. I j
Here are a few' suggestions fob* meat salads. Most call for cooke<J« meats w'hich can be leftovers, pur^J chased from the local deli or cooked] to order for the occasion. • ]
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