salad secrets
I like the way they talk about cooking Lettuce Italians. They must participate in cooking four cooks! The philosopher – to salt, mot – to pour oil, the artist – mix, and stingy – add vinegar. I recommend combining Italian wisdom with our resourcefulness.
Salad tricks. Tips and Tricks
Fragrant oil
Spring is a time of fresh greens, and I recommend cooking for salad dressings aromatic oil with basil.
- Boil the oil and cool.
- Wash purple basil and blanch. Only after blanching instantly lower the branches into ice water. This a secret will keep your basil bright Colour.
- Dry well, chop and add the mass to the vegetable butter.
- Leave to insist future refueling at room temperature. In two days, the oil will take all the values from the basil, especially ether compounds.
- Strain and use! Only store basil dressing should be in the refrigerator.
Salad Secrets
- Lemon juice in company with oil, salt and even zest “pulls” juices from greens. The result is a rich aroma.
- The perfect salad should consist of soft and crispy.
- Green salad needs to be seasoned before serving, and vegetable earlier, so that the vegetables soften and absorb the taste of your refueling.
- Watercress is better to cut very finely, since the sharpness should to be spicy, not obsessive.
- Finger leaves must be torn, and after washing, sure to dry. Then refueling does not drain.
- Vegetables go well with young lettuce leaves, grilled in Japanese batter, strips of smoked meat, salmon, tuna. They will add marine color shrimp.
Tasty Ideas:
Lolo Rossa – salad, amazing in color and taste. Try add peanut butter to it. This is an incredible combination often used in gourmet restaurants. And what are we worse?
