Today's salads no longer merit the deprecating and patronising nomenclature of "grass" food. Indeed, salads have no limitations. They can be served at the start of a meal or even as a complete meal by themselves. No other combination of food or food products can complete as regards freedom to innovate and to choose from a wide variety of ingredients and flavours. Salads are moreover of great importance because of their food value with the result that people are increasingly realising the importance of eating salads.
Here are some of my SALAD SECRETS :
1. Always select fresh and firm vegetables and fruits. Start with the best quality and handle the ingredients carefully and correctly so that there in no loss of nutrients.
2. When putting a salad together, think like an artist. Work towards a contrast of colours, flavours and shapes.
3. Whether using fresh, frozen or canned foods, ensure that the salad has eye appeal.
4. Garnish simply but attractively. Do not waste time in decorating lavishly. Leave that to the restaurants.
5. Drain the vegetables and fruits thoroughly before mixing with the dressing.
6. Except for hot salads, ensure that the salads are always served chilled.
7. If you want to store the lettuce, clean them, drain the vegetables and fruits thoroughly. Wrap them loosely in a clean towel, place them in the crisper and refrigerate.
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