We're now in the heat of summer... don't cook on a hot stove! Stay cool. We can help: here are a few ideas to make your salads sensational.
Tip #1: don't be afraid to mix textures, temperatures, vegetables and fruits!
When it comes to salads, mixing is key. How about slices of pink tomato with flat peach and dill, or quarters of tomato with yellow peach and chopped tarragon? Another great combo: steak, strawberries and thin slices of watermelon, tossed with basil and black pepper. You could even try thin slices of apricot on a green bean salad tossed with roasted almonds, or melon slices in a cucumber salad with mint and sheep's cheese, or even eggplant chopped into cubes and drizzled with oil, mixed with runner beans cooked al dente with quarters of yellow tomato...
Tip #2: the final garnish is the difference between a good and a great salad!
Examples? Of course! Sprinkle roasted buckwheat seeds over a green bean salad. Chic and interesting. To make your Romaine salad even crunchier, use “iced” nuts: toss nuts in a lightly beaten egg white with a pinch of salt and place in the oven for 30 minutes at 130°C (265°F). Similarly, perk up leftover grilled tomatoes with slices of Roscoff onion and pink garlic pan-cooked in oil with a pinch of coriander, smoked pepper and cumin. Delicious!
Use anything your heart desires. Herbs, fruits, peppers, change your olive oil or try sesame, hazelnut or other traditional nut oils. Also try our variety of basils: Large Green, lemon-basil, spicy Thai, etc. For a touch of acid without being too aggressive, try Rivesaltes vinegar or cider. You could also try an interesting dressing, such as eggs and anchovies mixed with olive oil and a bit of cream on Sucrine lettuce with croutons, or capers, coriander, Espelette pepper, and olive oil mixed together to top a French bean salad.
Tip 4: make your salads unique!
Of course, you can always go the traditional route and top your salads with poached eggs, chicken or sardines. Yum! But you can also try white beans, chickpeas or Soisson beans (soaked overnight and cooked for 1 to 1.5 hours), and/or cooked einkorn or a handful of red rice. The added texture is delicious. Even better, it will keep you full all day without being too heavy. But don't forget, the vegetables must be the star of the show!
Fresh herbs, like basil, parsley, chives, cilantro, mint or dill, add flavor to salads and dressings. For a spicy kick, sprinkle some red pepper flakes. Make your own dressing. Bottled dressings are often lacking in taste and many contain artificial ingredients.
Fresh herbs, like basil, parsley, chives, cilantro, mint or dill, add flavor to salads and dressings. For a spicy kick, sprinkle some red pepper flakes. Make your own dressing. Bottled dressings are often lacking in taste and many contain artificial ingredients.
Moderate amounts of cheese sauce — not 1950s-style smothering — can make broccoli or cauliflower rich and satisfying. Or toss bits of your favorite cheeses (including a little cream cheese or feta) in with green beans, spinach, or kale.
This also creates layers of flavor, giving your salad depth. Another way to add layers is by adding prepared ingredients to your salad like pickles, marinated or grilled veggies, or anything brined, like olives or capers.
Chefs balance flavors and textures in salads with a mix of cooked and raw ingredients, proteins, grains, veggies, fruits, herbs, and dressing, Herpin said. Think about all of these components (as well as color!) to make the perfect bowl.
Lettuce actually needs a good amount of airflow, in addition to a bit of moisture (but not too much!), in order to stay crisp. That's why restaurants store their lettuce in special perforated bins that allow for air circulation while it's held in the fridge.
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