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A perfect way to dress your salad
There are these beautiful green in your refrigerator, with little time and just want a quick meal that tastes really good and simultaneously serve to make a healthy meal.
We know from experience that the meal is not always the way you want and wonder why - your green too good to be pampered and dreams of a formula to help you now.
This is where I as a former restaurant owner, chef andnow include a cookbook writer who can help you.
I will give you some basic rules regarding the production of a group that not only fits the salad, but also increases the variety of tastes.
First to be clear what kind of salad you can:
If you add the heavy ingredients such as meat, boiled eggs, potatoes and other vegetables or fruits of your lettuce leaves must be strong. The greens must be fresh and the color is so dark greenpossible.
Your association is the initiator of the marriage the various flavors of what you want in your salad undertaken. Fruits and vegetables more than show your salad to taste your association needs.
Most people often Romaine hearts in the fridge because it keeps very well. This is used for a bowl of Caesar salad here is a recipe for the most essential part of this:
Caesar dressing (4 people)
3Garlic cloves
2 eggs
1 / 4 cup of extra virgin olive oil
1 teaspoon Dijon mustard
1 tablespoon wine vinegar can be white or red
1 dash soy sauce
1 tablespoon freshly squeezed lemon juice
1 slice of fresh parmesan
Peel and finely chop or mince the garlic.
Cook the eggs in boiling water without a minute and when cooled enough to touch them for breaking into a small bowl or salad bowl and mix welluntil light in color.
Add the mustard and extra virgin olive oil gradually.
Then add the garlic, lemon juice, soy sauce and vinegar. I personally prefer a good red wine vinegar.
Mix well and you can taste freshly ground pepper to add.
I have never put themselves in the Parmesan cheese is salted with the salt and this, if you prefer to top your salad with anchovies, this is salty.
The cheese tastes and looks good whenYou can shave, but it is also right to use, grated Parmesan cheese.
Add a salad in the bowl, and when you are ready to eat cheese to throw everything into the bowl with the salad dressing and top with Parmesan cheese.
Make sure there is enough for the sauce in the pot. Otherwise, keep some 'of the association for another salad.
The consistency of the association must be thin enough to mix easily with the salad of elected officials, but not so subtle that it goes immediately to the bottom of the bowl of salad.
So remember:
Make sure your chosen sauce marries the flavors of what you have to put in your salad bowl
Choose a slightly lighter green dressing
Always use fresh ingredients
The more ingredients you add to salads, the flavor is your association should be
Do not add salt when salt ingredients in the dressing room and / or have> Salad. You can use a big bowl of ruin in a short time with just a bit 'too much salt.
Finally: Enjoy!
Sincerely,
Pia Balling
PS: You forgot the dressing: mix of good ingredients is a matter of balance, balance of taste and texture.
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