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Building the perfect salad can be a little overwhelming at times. Some people will tend to use several elements and ingredients to where all the flavors get lost. Now a days, there are so many ingredients and elements you can put together and call a salad, but when it comes to a leafy salad, simple is best in my opinion. I like to appreciate all the elements, doesn't mean it has to be boring. You want your salad to be the first impression to your meal and sometimes the star of the show.
Chose your lettuce. Whether it be a lettuce, leafy green or fancy weed, make sure to taste it so you know exactly what will go well with it.
Lets start with the dressing. Below are 5 basic elements when building your salad dressing that I usually follow. This is written by Charmian Christie of Christie's Corner and I believe it to be a good rule of thumb. Mustard is not mention here, but is a good element to a salad dressing. I usually include it in mine and I use Dijon or course mustard.
5 Basic Elements of Homemade Salad Dressing
Whether you want a simple vinaigrette or creamy variation, all dressings come down to these 5 elements:
- Oil: Don’t use that $35 bottle of extra virgin olive oil you picked up at the specialty shop. The high end oils are usually for finishing and the delicate qualities will get lost. Instead, use a good quality olive oil or neutral-tasting alternative like canola, grape seed or safflower. Combined with a bit of sesame oil or nut oil, you’ve got an dressing you won’t find in the store. How much oil do you need? Traditionally, the oil to acid ratio is 3 to 1, but I prefer an equal mix.
- Acid: The go-to vinegars are balsamic, red wine and white wine. Want a change of pace? Try champagne or sherry vinegar. Alternatively, you can substitute some or all of the vinegar with freshly squeezed lemon juice. A splash of lime juice goes well with citrus-based salads.
- Sweet: To take the edge off the acid, add a touch of sugar. Ordinary white sugar will do, but you’ll add more flavour with honey, maple syrup, apple juice, frozen orange juice concentrate or even jam.
- Salt: A generous pinch or two is usually enough. If salt tolerances vary at your table, season individual servings with finishing salt.
- Aromatics: Minced fresh herbs, shallots, citrus rind, black pepper and/or garlic aren’t mandatory but add flavour and variety. Common salad herbs include basil, thyme, tarragon, cilantro, mint, parsley and dill. Mix and match as you please.
Mix and Pour
To make your dressing, combine all the ingredients in a small mason jar with tight fitting lid and shake. If using a small bowl, whisk the oil into the other ingredients. Store any unused dressing in the refrigerator.
by on MAY 10, 2010
Make sure to always taste your salad dressing for salt by using a salad leaf.
Finally, don't go topping crazy, you don't need too much, just chose the right ones. Crunchy, spicy, salty and sweet elements are always good. Some of these elements include fruits, nuts, seeds, croutons like bread, wonton, pita and corn. You can also add some sort of bacon, strong cheeses and egg. Either way you do it keep it simple but make it balanced and delicious at the same time and try not to over dress your salad.
Happy Salad Making!
Happy Salad Making!
Here's a great tip about dressing your salads. Don't pour your dressing right in the middle of the salad. It will almost always guarantee that all the leaves will not get dressed. Instead pour the dressing along the side of the bowl so that it drips down the sides then gently toss the leaves. Each leaf will get a perfect amount of dressing on it. And always start with a little less than what you think you need. It's a lot easier to add more dressing than to realize that you added too much.
ReplyDeleteGreat tip Gen! I myself do not like an over dressed salad!
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