The phrase "aromatic salad" is correct and usable in written English.
It can be used to describe a salad that has a strong, pleasant smell, often due to the inclusion of herbs or spices.
Example: "The chef prepared an aromatic salad with fresh basil, mint, and a drizzle of lemon vinaigrette."
Alternatives: "fragrant salad" or "scented salad".
First he prepared a simple, aromatic salad of torn shiso leaves and mizuna, an Asian green that has a radishlike flavor but looks like a baby dandelion.
You can think of the dish as the Cinemascope version of an equally enticing appetizer of squab painted with a five-spice glaze and accompanied by an aromatic salad of mushroom and grapefruit in ginger-flower vinaigrette.
It rests on a bed of fragrant jasmine rice, intertwined with strips of grilled leek and surrounded by an aromatic salad of green papaya and mint dressed with ginger-chili marinade.
Chef Sally Clarke, meanwhile, uses them in an aromatic salad, boiling them first with bayleaf and a little salt (don't worry, it won't toughen the skins), then letting them cool in a bath of olive oil, garlic, lemon zest, coriander, mint and parsley.
Chowchow, a bright, aromatic salad of pickled green tomatoes (or, in a pinch, tomatillos), cabbage, cauliflower and that most traditional Southern vegetable, mirliton (chayote squash), should be served with the shrimp, but it also works nicely as a condiment with the po' boy.
In the private restaurants, the tastes are yuppified, for example, an aromatic Tuscan bean salad.
None of the accompanying recipes comply with any particular diet sheet, but all give the eater something more than frugal sustenance: a ricotta tart, light and crustless, and bound with the whites of egg and served with some roasted cherry tomatoes, and a highly spiced, aromatic and crunchy salad of cabbage and crab that you can pick at for hours without feeling guiltily self-indulgent.
Georgina Hartley, fromthelarder.co.uk Preserved lemon brings a fragrant shard of citrus to aromatic tagines, warm salads or even a twist on ceviche.
Yet after three days of thinking deep thoughts, all the while gorging on aromatic wheat-berry salads and peanut limeade (sounds revolting, tastes great), there was a palpable sense of a wellness tide turning.
Tim's rice noodle salad with aromatic beef and spicy carrots was a bowl of translucent noodles that reeked of disappointment.
Once, of course, there were dozens if not hundreds of delis across the city offering mouth-watering, artery-clogging corned beef and pastrami, matzoh ball soup, aromatic rye bread, potato salad and pickles as big as a baby's foot.
