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Salad say, some men and unimaginative carnivores, it was only something for women and rabbits. You have no idea. For he who has never cooked a really good salad and eat, also never know how it tastes. What can be for an almost unbelievable really enjoy a fresh, sweet and juicy tomato with a little basil, rosemary, lemon and fine olive oil, each of Tuscany and Provence-traveler has probably even seen before. And what better fits well to a warm day? The bursting of a fruity tomato piece in the mouth, cracking of oak leaf or lettuce, iceberg, radicchio, frisée, and even vile lettuce leaves, served toasted pine nuts, fine balsamic vinegar and fine oil, a few croutons, fresh herbs - wonderful.A good salad is a complete food - and next to the famous classics like Caesar, Niçoise or Waldorf are endless variations. Reason enough to ask for the "Welt am Sonntag" international chefs to write down their best salad recipes. The first topic this week, the Basque three-star chef Elena Arzak from San Sebastián. Is complemented by its complex recipe salad in its purest form - the three-year period to become a classic advanced lettuce from the Berlin "Grill Royal" which is served as a whole head.