Tagged With salad
I remember the first time I bit into a cherry tomato. I was at a Sizzler. I was seven. A boy was present. I was talking a lot, as I am wont to do, when I casually popped the mini 'mato in my mouth. My teeth pierced the skin, it exploded with much force, and seeds and tomato gel sprayed forth. I was so embarrassed that I quit talking.
A good salad is all about achieving that perfect balance of flavours and textures, and nothing adds crunch quite like a crouton. You can purchase pre-made croutons pretty easily, but it you want a truly great cube of golden, crispy, just slightly chewy bread, you should make them yourself. They're also dead easy to make.
The word "salad" does not denote "healthiness" or a lack of kilojoules, but something about the word seems to imply a scarcity. Packing a salad for lunch seems to doom one to an afternoon of hunger pains or emergency vending machine runs, but no more. We're going to tell you how to build a salad that will leave you full, satisfied, and happy.
Whether it's Leslie Knope, the non-Lisa Simpsons, Vernon Dursley, or your racist uncle who draws scientifically bunk parallels between salad consumption and gender identity, I can't think of a food that's cooler to hate than salad. That's really too bad, because a well-constructed salad is one of life's great pleasures.
I put a lot of unnecessary items on my wedding registry, including a set of violently green margarita classes, but the most unnecessary item was this weird salad dressing bottle, which had a little handle you could squeeze to stir and emulsify the dressing. I honestly don't know how it got on there, but I assume it had something to do with that damn registry gun, and how powerful I felt with it in my sweaty little hand.
Starting one's day with salad may seem like the opposite of want you want to do, but hear me out. I too was once very sceptical of the breakfast salad, but have since seen the way and am out to preach the good news. Breakfast salads are not only filling without being heavy, but they're delicious, easy to throw together, and they help prevent food waste (more on that in a moment).
Being the seasoned and savvy home cook that you are, you probably know how to make a simple salad dressing without too much trouble. But there's an even easier way to dress a pile of crunchy veggies, and all you really need is some salt.
I love berries as much as the next person, but tomatoes are the real reason for the sunny season. These jewels of the vine have so much to give, and sometimes I get overwhelmed by all the potential deliciousness. To help get the most out of the season, here are some of the best ways to eat this delicious, sweet, and tangy fruit.
Tough greens, like kale and collard greens, can take some work to make them suitable for salad, but if you marinate them in oil for a bit first you'll tenderise them, make your salad even tastier and start a light dressing all at the same time.
Salad greens can start to go bad within a day if you don't store them properly. This salad spinner trick makes sure they get washed, and stay fresh for up to a month.
If you have a cocktail shaker, you can get more use out of it by also using it to mix up delicious salad dressing. It's the perfect all-in-one container for mixing, pouring and storing, assuming you don't need it to make a drink right now.