2024 Author: Jasmine Walkman | [email protected]. Last modified: 2023-12-16 08:29
Although making a salad seems like an easy task, you should always comply with certain requirements if you want to consume and serve a fresh and delicious salad.
Always use only tender lettuce, as well as tender leaves of iceberg lettuce, arugula or Chinese cabbage. The fragile leaves have a delicate aroma and are very tasty, unlike the older ones, which have more fiber.
Cut the salad, not shred it, as recommended in some places. Use a sharp knife to cut the salad. Do not wash salad leaves under running water, especially if you want to use them the next day or later. Due to the strong water pressure, the cells of the leaves are destroyed, which leads to their rapid wilting.
Put the leaves in a deep bowl, fill it with water and soak them for ten minutes, then mix them by hand. Remove the leaves, then change the water in the container and put them back. Change the water several times until the leaves become shiny and beautiful. This method of washing is very suitable for curly lettuce, as the jet of water can hardly reach the dirt collected in the folds of the leaves.
If you need to prepare a salad that has slightly withered, soak the leaves for a few hours in ice-cold water - this restores the cell walls and your salad will be crispy and fresh.
The salad is best stored wrapped in wet paper and then in a plastic bag. The paper can be dry, the important thing is that the envelope is tightly closed.
For one hour a day you need to take out the salad to breathe the leaves. In a package of paper and nylon salad can be kept for a week.
Prepared vegetable salad - for example, tomatoes, cucumbers and other vegetables, can be stored for several hours in the refrigerator, but only if it is not salty. Otherwise it turns into a mess.
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