A salad can be a whole meal, a starter, an accompaniment to the main course or even a refresher after it. Green salads should be dressed lightly just before serving – or even at the table.
When making a leafy salad, the greens should be more or less bite sized, torn by hand rather than chopped so that they don’t get discolored. The leaves should look clean and fresh and should be properly chilled. Non-leafy vegetables, raw or cooked, can also be used in salads. If they are raw, they should be young and tender. Cooked vegetables should have a crisp texture and bright color; they should not be overcooked.
In some salads, the vegetables are combined in advance and the dressing is added just before serving. Dressings are an easy way of making foods more exciting and interesting, highlighting their intrinsic flavor. The two most widely used salad dressings are the simple French dressing (oil and vinegar) and mayonnaise. From both these dressings, you can devise many variations. For example, the character can be varied enormously by using different types of oil and vinegar; using fruit juices such as lemon, lime and orange; using different types of mustard; and of course, adding flavoring ingredients such as herbs, spices, garlic and shallots. But dressings can also have flavors as diverse as Chinese, Indian, Thai, East meets West, Middle Eastern and Mediterranean. Try to make salad dressing about 30 minutes before it is to be used, to allow the flavors to develop.
When making a leafy salad, the greens should be more or less bite sized, torn by hand rather than chopped so that they don’t get discolored. The leaves should look clean and fresh and should be properly chilled. Non-leafy vegetables, raw or cooked, can also be used in salads. If they are raw, they should be young and tender. Cooked vegetables should have a crisp texture and bright color; they should not be overcooked.
In some salads, the vegetables are combined in advance and the dressing is added just before serving. Dressings are an easy way of making foods more exciting and interesting, highlighting their intrinsic flavor. The two most widely used salad dressings are the simple French dressing (oil and vinegar) and mayonnaise. From both these dressings, you can devise many variations. For example, the character can be varied enormously by using different types of oil and vinegar; using fruit juices such as lemon, lime and orange; using different types of mustard; and of course, adding flavoring ingredients such as herbs, spices, garlic and shallots. But dressings can also have flavors as diverse as Chinese, Indian, Thai, East meets West, Middle Eastern and Mediterranean. Try to make salad dressing about 30 minutes before it is to be used, to allow the flavors to develop.
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