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A Guide to Perfect Salads
- Use fresh, crisp greens, vegetables that are in season and full-flavoured fruits. If vegetables are wilted, they will regain some of their crispness by soaking in cold water for a short time.
- Thoroughly wash all uncooked vegetables. Drain before using and dry greens so that dressing can cling.
- Use a variety of greens in addition to head and leaf lettuce. Romaine, endive, escarole, water cress and tender spinach leaves add colour and flavour.
- Break or slice ingredients into generous bite size pieces. If cut too small, the salad is unattractive. If you are using fish, it should be flaked, meat or poultry should be trimmed off all skin and fat and cut into neat cubes. If you are using fruit, cut it into balls, cubes, spears or sections.
- Dip slices of apple, peach, pear, banana and avocado in lemon juice to prevent discolouring.
- Make use of the shells of fruits for interesting containers – i.e. honey dew, coconut, fresh pineapple.
- Never put salad dressing on lettuce or other greens until just before serving as it would make them limp and wilted.
- For added flavour, marinade cooked vegetables, meat and fish in French dressing for at least an hour.
- Keep salads simple and casual
- Toss ingredients lightly or arrange on lettuce and use simple garnishes.
- Chill salad bowls or plates ahead of time
Hope this simple guide will be helpful to you – please send in your comments, suggestions and experiences, your input is very much welcomed and appreciated