Salad principles are simple: clean, dry, ultra-fresh lettuce, and a straightforward dressing to help wilt that lettuce just enough to make it palatable.
But while they may be minimal, there’s an art to mastering the classic side dish. It’s easy.
Salad Principles, Part 1: Clean, Dry Greens
You gotta dry your greens, kids.
I do buy boxed greens, especially baby spinach for smoothies, because spinach is annoying to clean. But there is tremendous variety in the plants that one can serve—thoroughly cleaned, spun dry, lightly crisped, refreshingly cold—in this thing called Salad.
Salad Principles, Part 2: A Simple Dressing
Salad dressing is so easy to make, and you can tailor it perfectly to whatever you’re serving. The flavor’s in the fat, as many a cook will tell you. A small bit of top quality olive oil cut with an even smaller amount of acid, whether of the citrus or vinegar families, turns a bout of dutiful roughage chewing into a sensual palate cleanser. That’s the goal, right? Nourishing the senses and the body at once..
Salad Principles, Part 3: No Water. EVER.
Even worse, sometimes salad dressing recipes call for water. NEVER DO THIS. If you see a salad recipe that looks attractive but has water and/or a high proportion of liquid that’s not oil in the salad dressing, I beg you to NOT USE THE WATER and scale liquid way back to the minimum 3 parts oil to one part liquid proportion.
Salad Principles, Part 4: Adapting Recipes.
The rule with following a salad dressing recipe: Be careful. Recipes that yield a large amount of salad dressing often are meant to be used sparingly, so don’t dump it all in your bowl. Add a small amount, toss gently but joyfully, and only then, after you’ve tasted and determined that you need a little more, add some. And for those folks who think soggy food is awesome, bring the extra to the table in a cruet and let them trash their own meal. Enable if you must, but set a good example.
Answers & Comments
Answer:
Salad principles are simple: clean, dry, ultra-fresh lettuce, and a straightforward dressing to help wilt that lettuce just enough to make it palatable.
But while they may be minimal, there’s an art to mastering the classic side dish. It’s easy.
Salad Principles, Part 1: Clean, Dry Greens
You gotta dry your greens, kids.
I do buy boxed greens, especially baby spinach for smoothies, because spinach is annoying to clean. But there is tremendous variety in the plants that one can serve—thoroughly cleaned, spun dry, lightly crisped, refreshingly cold—in this thing called Salad.
Salad Principles, Part 2: A Simple Dressing
Salad dressing is so easy to make, and you can tailor it perfectly to whatever you’re serving. The flavor’s in the fat, as many a cook will tell you. A small bit of top quality olive oil cut with an even smaller amount of acid, whether of the citrus or vinegar families, turns a bout of dutiful roughage chewing into a sensual palate cleanser. That’s the goal, right? Nourishing the senses and the body at once..
Salad Principles, Part 3: No Water. EVER.
Even worse, sometimes salad dressing recipes call for water. NEVER DO THIS. If you see a salad recipe that looks attractive but has water and/or a high proportion of liquid that’s not oil in the salad dressing, I beg you to NOT USE THE WATER and scale liquid way back to the minimum 3 parts oil to one part liquid proportion.
Salad Principles, Part 4: Adapting Recipes.
The rule with following a salad dressing recipe: Be careful. Recipes that yield a large amount of salad dressing often are meant to be used sparingly, so don’t dump it all in your bowl. Add a small amount, toss gently but joyfully, and only then, after you’ve tasted and determined that you need a little more, add some. And for those folks who think soggy food is awesome, bring the extra to the table in a cruet and let them trash their own meal. Enable if you must, but set a good example.
PS: kinumpleto ko nalang ng step by step!!