RecipeFaire - Recipes for the Home Chef
SALAD POINTERS, TRICKS AND GARNISHES
- Buy the freshest salad greens possible, wash them, dry thoroughly, and store in
refrigerator in the vegetable compartment or bag or in a damp towel until ready
to serve. Fresh, clean, crisp, tender greens are the basis of a good green salad.
- All ingredients should be well drained before they are combined with the dressing,
to avoid giving the dressing a watery consistency. Dry greens thoroughly by patting
with a towel.
- Use a variety of greens. Try shredded cabbage, endive, watercress, and romaine as
a change from head or leaf lettuce. Tear lettuce into bite-size pieces instead of
cutting. Outer leaves of lettuce should be discarded only when they are bruised.
- When mixing salads, toss ingredients gently until mixed. Don't stir vigorously.
- Add the dressing to salads at serving time to avoid wilting the greens, or, better
still, serve the dressing from a separate bowl. People differ in the amount of dressing
they prefer.
- Use leftover vegetables in salad bowls.
- The flavor of some salads, especially those containing cooked vegetables or meats,
is improved by marinating the ingredients in a favorite dressing. To do this, let
foods stand in the dressing in a cool place until they are well seasoned. Drain
before serving.
- Wooden salad bowls should not be soaked in water. Wipe clean with a cold damp cloth.
Before using, season with warm salad oil, followed by rubbing the bowl with a cut
clove of garlic.
- Use a variety of dressings. It is not necessary to make a dressing for each salad.
Most dressings keep well in the refrigerator.
- Avoid too much garnish. Depend upon the natural color and flavor of foods for an
attractive appetizing salad. Arrange salads lightly and attractively.
SALAD TRICKS AND GARNISHES
Suitable garnishings for meat and vegetable salads are: sliced cucumbers, quartered
and sliced tomatoes, canned beets cut into cubes, sticks, or slices, sliced or quartered
hard-cooked eggs, green and red pepper, pimiento, stuffed olives, carrot sticks,
sliced or diced pickles, cheese strips, cubes, or slices, and other suggested garnishes.
Fruit salads may be garnished with maraschino cherries, melon balls, mint leaves,
herbs, strawberries, dark fruits, ripe olives, nuts, coconut, shredded dates, figs,
and pitted prunes.
Asparagus Tips: Marinate small cooked or canned tips
in favorite dressing. Sprinkle ends with paprika.
Calla Lilies: Pare a white turnip. Cut into thin
lengthwise slices. Chill in ice water until they curl and resemble calla -lilies.
Form stems from carrot strips.
Carrot Curls: Slice carrot paper-thin lengthwise.
Roll up each slice and fasten with wooden pick. Crisp in ice water. Remove pick.
Carrot Stick Bundles: Slice carrot lengthwise into
small strips. Cut pits from large olives. Push 3 or 4 strips through openings in
olives.
Carrot Strips: Wash and scrape young, tender carrots.
Cut into thin strips lengthwise. Chill in ice water.
Cheese Balls: Shape cream cheese into tiny balls.
Sprinkle with paprika or roll in finely chopped nuts or olives.
Cucumber and Onion Slices: Peel and slice cucumbers
and small white onions. Cover with equal amounts of vinegar and water. Let stand
about 1 hour. Drain. Sprinkle with salt and water.
Cucumber Balls: With a French vegetable cutter, cut
large cucumbers into balls. Marinate in dressing. Sprinkle with paprika.
Cucumber Strips: Peel cucumber and cut in half. Remove
seeds and cut solid part into narrow strips about 3 inches long. Cover with damp
cloth. Chill well before serving. Sprinkle with paprika.
Fluted Cucumbers: Cucumbers may be left unpeeled
or peeled. Run a fork down the length of cucumber, repeating completely around the
cucumber. Slice.