I’ll tell you what irks me about salad: onion. Now, I’m a fan of an onion in a salad, I like to think of it providing all important bass notes. Slivers of red onion are a lovely thing to find in a salad, especially if they’ve got some balsamic about them. But too often in restaurants you get salads where they’ve just chopped up the onion any old how and shoved it in. And no one wants to eat big old lumps of onion, do they? That’s too much bass. Of course I could pick it out I suppose, but I shouldn’t have to.
