7 tips for preparing salads: from washing greens to serving | Food

Council no. 1: Wash gently but gently without rinsing. Some lettuce leaves are strong, others are delicate, but none of them need to be washed under a strong stream, squeezed and crushed. It is best to fill a large bowl full of cool clean water and wash a few handfuls of greens in it.

Council no. 2: Don’t forget to drain. The dressing doesn’t “stick” to the wet leaves, and ultimately the flavor of the salad doesn’t need that extra moisture. Dry the lettuce thoroughly in a centrifugal salad dehydrator or pat dry gently with a paper towel.

Council no. 3: Massage and soften with salt. Greens and vegetables, such as cabbage or kale (street), can be tough in a shared salad bowl. Therefore, it is better to soften them a little first. Wash it, cut it very finely (cabbage) or tear it (kale), put it in a bowl, then add salt well, squeeze it with clean hands and make a “massage”. After that, leave it for a few minutes, and only then peel and pour the rest of the ingredients.

123RF.com photo/Tofu Cheese with Green Vegetables – Cabbage, Beans, Avocado and Cauliflower

Council no. 4: Don’t be afraid of contrasting flavors and textures. Dishes with similar flavors and textures on the plate are a safe bet, but don’t shy away from surprises and more interesting combinations. Try to combine hard and soft leaves of greens, if all the ingredients are soft, add sour, citrus or salt (olives, anchovies).

Council no. 5: Toast and cool if you like nuts. Various nuts – peanuts, walnuts, cashews, pistachios, almonds, pine nuts – add additional flavor and crunch to the salad. However, before you add any nuts you no longer use to your salad, it’s a good idea to gently roast them until they release their delicious aroma. The nuts will toast evenly in the oven, just keep an eye on them because a minute or two is too long and they will start to brown. Cool after frying and only then add to the salad.

Vida Press photo/Cale salad with chicken

Vida Press photo/Cale salad with chicken

Council no. 6: Do not go overboard with the intensity of the sauce. In recent years, not only balsamic vinegar, but also vinegars flavored with various additives, from thyme to honey or berries, have become popular. Sure, it’s fun to try new sauce ingredients, but moderation is key. If you are afraid that the salad will run out of sauce, all the ingredients are not sprinkled on it, you can dilute it a little with cold boiled water – the sauce will increase, and the taste will not be too intense.

Council no. 7: Serving and eating – wide bowls. It’s no fun tossing a salad in a small bowl, so don’t skimp on it and use a wide bowl with high sides for mixing and serving. Similarly, it is more convenient and tastier to eat them not from small bowls or flat plates, but from wide half bowls or bowls with high rims. It will be useful not only for salads, but also for tasting pasta dishes.

Now for your attention – ten salad recipes:

How to produce

1. Wash the broth, beetroot leaves, horseradish and sunflower sprouts under cold running water and dry.

2. Wash the cherry tomatoes and cut them in half. Cut the goat cheese into pieces.

3. Prepare the sauce: pour basil pesto sauce, olive oil, lemon juice into a container and mix until smooth.

4. Put the washed and drained salad – juice, beetroot leaves, beetroot, and tomato – in a bowl, pour the sauce and mix a little. Add the goat cheese pieces and sprinkle with sunflower seeds and hemp seeds.

Distribution

Ingredients

Tomatoes: 8.00 a piece (as many types as possible)
Honey: 0.50 tea (for the sauce)
Salt: 1.00 a pinch (for the sauce)

How to produce

1. Toast the pine nuts in a dry pan over low heat.

2. Cut the tomatoes, cut the cucumber into thin strips.

3. Cut the lettuce leaves and put them in 5 water6 ice cubes to keep them crisp and fresh.

4. Prepare the salad dressing by mixing well the lemon juice, olive oil, mustard, honey, salt and pepper in a bowl.

5. After draining the salad, put it on a plate with other vegetables, sprinkle with sauce and cover with toasted pine nuts.

Distribution

Ingredients

Salad: 100.00 g (bouillon, curly chard, or other favorite mildly flavored lettuce leaves)
Yogurt: 200.00 g (quality natural)
Spices: 1.00 food (mixture of turmeric, ground cumin, cinnamon)

How to produce

1. Heat the oven to 200 degrees.

2. Filter the chickpeas and dry them a little. Pour them onto a baking tray lined with baking paper. Fry for 10 minutes.

3. Meanwhile, in a large bowl, mix the spice mix with the juice of half a lemon, a tablespoon of olive oil, and a pinch of salt.

4. Remove the chickpeas from the oven and mix well with the resulting spice paste. After spreading them well in the form, put them back in the oven and roast them for another 15 minutes. Stir occasionally and make sure it doesn’t burn. When the chickpeas are crispy, remove the pan from the oven. Set aside to cool.

5. When you are ready to serve the salad, wash and dry the greens or dry them in a special dryer and put them in a bowl. Mix the juice of the remaining half of the lemon with the yogurt, pour a splash of oil and mix well.

6. Serve the chickpeas in a separate bowl so each diner can add as many chickpeas as they like after adding the salad.

Distribution

How to produce

1. Cut the avocado in half and use a spoon to scoop out the pulp. Sprinkle lemon juice over them to prevent them from turning black.

2. Peel the tangerines, cut the pepper and lettuce into thin strips.

3. Shake the clothing products, pour the prepared products and mix everything.

Distribution

Ingredients

Salad: 1.00 a piece (piece of fresh ice)

How to produce

Tear the iceberg lettuce with your hands and place in bowls. Place the rest of the ingredients on top and sprinkle everything with the pesto sauce. It’s not easy!

Distribution

Ingredients

Pepper: 2.00 a piece (red; quartered)
Salad: 4.00 a handful (sweets or other favorites)
Avocado: 2.00 a piece (cut into slices)
Kefir: 125.00 junior (for buttermilk sauce)
Jalapenos: 1.00 a piece (sliced ​​(and a little more for serving); for kefir sauce)
Salt: 1.00 a pinch (or to taste; kefir sauce)

How to produce

1. While the grill (or oven) is heating, prepare the kefir sauce: mix all the ingredients in a small bowl, add salt, pepper and beat until you get a smooth creamy green mass (preferably crushed with a small electric chopper).

2. When the grill grate is well heated (about 200-210 degrees), spread a quarter of the bell pepper and the corn kernels with 2 tablespoons of oil, place on the grill, turning occasionally, and cook until golden brown. roasted bell pepper.

3. Cut the halloumi cheese into strips and grease both sides with the remaining oil. Place on grill grates and grill briefly until cheese is heated through and lightly browned.

4. With a sharp knife, cut the corn kernels from the cobs (hold the cob perpendicular to the cutting board, run the knife from top to bottom along the hard stem of the cob from 4 sides), divide the corn into plates. .

5. Peppers can be cut into thin strips and divided into serving plates.

6. Add a handful of lettuce and a few pieces of fried food halloumi cheese, a few strips of avocado, sprinkle with kefir sauce and sprinkle with jalapeño pepper, salt and cracked black pepper.

Distribution

Ingredients

Cucumber: 0.50 cup (chopped; for salad)
Mango: 0.50 a piece (chopped; for salad)
Salt: 1.00 a pinch (or to taste; for basil sauce)

How to produce

1. Boil the powders and let them cool.

2. Mix with the rest of the salad ingredients.

3. Whisk all the ingredients for the sauce in a blender to a smooth sauce.

4. Pour the dressing over the salad.

Distribution

Ingredients

Salt: 2.00 a pinch (a pinch for vegetables and sauces or to taste)
Vinegar water: 1.00 tea (from red wine; for sauce)
Oranges: 0.50 a piece (squeezed juice; for sauce)

How to produce

1. Heat the oven to 200 degrees (fan mode).

2. Cut the cauliflower, pepper and cut the ends of the green beans. Put everything on a baking sheet covered with baking paper. Drizzle with olive oil, add salt and spices. Mix well with our hands.

4. We fry the vegetables for about 20 minutes.

5. Place the ingredients for the sauce in a bowl and mix.

6. While the vegetables are cooking, chop the walnuts and cut the avocado into plates.

7. Spread the fried vegetables and avocado on plates and pour the sauce over them. You can sprinkle a little more water.

Distribution

Ingredients

Wrapped leaf: 0.50 a piece (small, top leaves removed, stem trimmed and cut into strips)
Red cabbage: 0.50 a piece (small, top leaves removed, stem trimmed and cut into strips)
Community: 1.00 a handful (large, stemless, cut into strips)
Mustard: 1.00 food (Dijon or other favorites)
Oil: 1.00 food (peanuts work well, if you don’t have any, substitute with your favorite cold pressed but mildly flavored)

How to produce

1. In a large bowl, mix both types of cabbage strips well with salt, then transfer to a large sieve or strainer and leave it for several hours – during this time the cabbage will soften. Don’t worry, the cabbage won’t be too salty afterwards.

2. Pour the softened cabbage back into the bowl, add the spinach.

3. In another smaller bowl, mix lime juice, mustard and cumin. Pour the oil into this mixture in a thin stream and stir constantly to get an emulsion-like sauce.

4. Pour the dressing over the salad, toss, add peanuts and freshly ground black pepper to taste (or you may want more salt – taste). The salad can be eaten right away, and leftovers in the fridge are delicious the next day.

Distribution

How to produce

  1. Peel the oranges, cut off the peel completely and leave only the pulp, remove the remaining peels.
  2. Pour a little water into the pot and bring it to a boil. Place the perforated container for steaming, add the beef cutlet and green beans, close the lid and steam for 15-20 minutes.
  3. Toss the salad leaves with the dressing. Put everything on a plate with the rest of the ingredients.
  4. We recommend avocado and strawberry sauce.

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Recipe from the book Anatomy of a salad.

Salad anatomy book cover.

Salad anatomy book cover.

Distribution

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