Everyday Salad Tips!

Jul 21, 2011
Christina Cherrier

how-to-make-green-salad

Here are some quick mini-recipes with various forms of salad as first role:

Tips & Tricks

For the salad remains fresh and crisp, keep it cool at least fifteen minutes before serving. Scottish shower: to perk up a salad that is a little tired, plunge it a few minutes in warm water before passing it under cold water.

Suggestions from Asian use

It essential to wrap a hot spring rolls before dipping in soy sauce: the contrast between fresh and crisp salad and hot spring roll makes it much better.

Mini ruffled lettuce: large leaves, each containing two cubes of fresh pineapple, 2 peeled prawns, fresh bean sprouts, grated fresh ginger. Close and tie the leaves with a touch of chives.
Shredded romaine lettuce and slices of beef with chilli, crushed peanuts, bean sprouts, finely grated  carrots, fresh ginger and chopped coriander.

Stage it right 

Lettuce hearts braised with onions (fried first), a cup of bacon and a little sugar, slowly cooked, covered, without cash or a little stock.
Vegetarian Quiche (almost): various salads in melted butter and mixed with eggs, cream and grated cheese.
Mesclun is pretty good: with oak leaves salad, arugula, radicchio, chervil and why not nasturtiums!

Summer Soup: 1lb (500 g) of chicory which half is bleached, the other not. The whole is mixed with 30 cl of chicken concentrate and 15 cl of fresh cream. Add salt and lemon before serving hot or cold with croutons.

Salads and fantasies

By adding herbs (chervil, tarragon, chives, basil.), Condiments (capers, shallots.), Spices (cumin, curry, nutmeg.).

By varying: oils (nuts, sesame, hazelnut.), Vinegar (balsamic, sherry, cider, raspberry), mustards.

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