The food lab better home cooking through science ( PDFDrive ) 953

the point of making a perfectly balanced, wellemulsified vinaigrette if its balance gets thrown off by poor distribution? To properly dress a salad, start with a really large bowl—at least three times the volume of the amount of salad you are planning on dressing Add the greens and less dressing than you think you need (you can always add more), along with a tiny pinch of salt and a few cracks of pepper (even salads should be seasoned properly) Gently toss the salad by scooping it up from underneath with your clean hands (never use harsh tongs on delicate greens), allowing the greens to both rub around the sides of the bowl and cascade down on top of one another Once everything is thoroughly coated, taste the salad and add more dressing, salt, and/or pepper if necessary Now that is what a salad is supposed to taste like { SALAD DRESSINGS } While fresh leafy greens and vegetables may be the stars of a salad, it’s the dressing that makes it Think of dressing as the vermouth in lettuce’s gin martini It’s not necessary, but it sure makes the whole thing go down much more smoothly Salad dressing comes in three basic categories: ... While fresh leafy greens and vegetables may be the stars of a salad, it’s the dressing that makes it Think of dressing as the vermouth in lettuce’s gin martini It’s not necessary, but it sure makes the whole thing go down