How do you make perfect tossed green salads?
Tossed Salads go great with just about any meal you can think of. Salads make a nice side dish to soups. Always handle salad greens with care and delicacy. This is to prevent bruising. Make sure to wash well and dry completely before storage. Before using the greens always chill I a refrigerator. When peeling greens apart, peel into bite size pieces. This helps to prevent bruising from a knife. o not cut up a tomato for the salad. Instead, garnish them on top as a whole on the salad. This prevents the salad from wilting from the juices of the tomato. To get the core out of the lettuce. Smack the core on a hard counter top and pull the core out. Use only firm hard cucumbers in a salad. Wild greens will give your salad a little extra flavor. Greens such as sorrel, winter cress and dandelion can be used in tossed salads. For more information on additions and garnishes visit my article "Using Foods For Salads".
A perfect tossed green salad – balanced, satisfying, well-dressed – is a mark of a great cook. When salads get overlooked or treated as an aside, it shows. But a perfectly made salad, with fresh greens and homemade dressing, can make a meal. Take a moment to learn the principles of a good salad and take your next bowl of mixed greens towards perfection. Choose the GreensPhoto © Molly WatsonUse fresh-cut lettuces for the best green salads. Look for seasonal varieties: tender mache in early spring, peppery watercress as summer warms up, arugula and oak-leaf lettuces as long as it doesn’t get too hot, and chicories in the fall. Learn more about lettuce in general and lettuce varieties: • All About Lettuces • Lettuce Varieties • Types of Chic
