The delicate blend of flavors in salads
As I write these lines, we're deep into winter, and it's often time for raclettes, tartiflettes and other dishes that keep us warm, especially when the weather's as cold as it is right now.
But we mustn't deprive ourselves of salads, precious sources of vitamins in these cold and sometimes dark months.
But we mustn't deprive ourselves of salads, precious sources of vitamins in these cold and sometimes dark months.
4,640 4.9/5 (18 reviews)
Keywords for this post:SaladsHerbsFlavoursMixingTastePatienceLast modified on: January 11th 2021
The delicate blend of flavors in salads
Salads, as we've already talked about with herbs, are really quite simple: you mix the ingredients you've chosen, and the choice is almost infinite, add a few herbs, some sauce, and you're ready to go.
That's exactly it, but you can do better by simply playing with the chronology, without rushing, here's what you could do:
In this way, the carrots will become fragrant with the flavours of the parsley and shallot, before being mixed into the dressing.
It's a simple gesture, but one that significantly improves the taste of your salad.
Finally, add the dressing and mix again, at the last moment, before serving.
It's not much, but it's a small gesture that allows you to take full advantage of the flavors herbs bring to your salad.
To sum up: When preparing a salad, mix the ingredients with the herbs, without the dressing, and leave to rest for around 30 minutes, covered, for a better blend of flavours. Only then add the dressing and serve.
That's exactly it, but you can do better by simply playing with the chronology, without rushing, here's what you could do:
1) Put all the ingredients for your salad, in this case a simple salad of grated carrots, into the salad bowl.
2) Add the herbs, in this case coarsely chopped parsley and a finely chopped shallot.
3) Mix well with a fork, but don't add the sauce.
4) And here's the trick: cover with a plate and leave to rest for around 30 minutes.
In this way, the carrots will become fragrant with the flavours of the parsley and shallot, before being mixed into the dressing.
It's a simple gesture, but one that significantly improves the taste of your salad.
Finally, add the dressing and mix again, at the last moment, before serving.
It's not much, but it's a small gesture that allows you to take full advantage of the flavors herbs bring to your salad.
To sum up: When preparing a salad, mix the ingredients with the herbs, without the dressing, and leave to rest for around 30 minutes, covered, for a better blend of flavours. Only then add the dressing and serve.
Lasts posts
Parsley stems
Parsley, whether curly or flat, is a delicious ingredient in many recipes, where it is used both raw and cooked. When used raw, in a salad for example, where it always provides, alone or with other herbs, a remarkable freshness, only the leaves are kept. And when used cooked?July 28th 20255633
A drizzle of olive oil
Often in a recipe, you have to "baste" vegetables, for example, before sending them to the oven. What the author means by this is that you need to put oil on top of the vegetables to cook them in the oven. Typically, we just quickly drizzle oil over the vegetables, hoping not to miss any, but...July 13th 20251,0865
Always secure your cutting board
When using a cutting board, it's very important that it's stable and doesn't move while you're cutting, for safety's sake. Boards have a natural tendency to slide on the work surface, but here are 2 ways to block them effectively.July 1st 20251,1065
Cherry clafoutis, with or without pits?
When it comes to cherry clafoutis recipes, there's often a camp of those who argue that you absolutely have to leave the stones in because it tastes better, and the other camp (myself included) who prefer cherries without stones, which makes a much more pleasant clafoutis to eat. But is it true...June 29th 20251,0025
Should potatoes be washed twice?
Let's say you have to make a recipe that includes potatoes, let's say sliced, you'll most likely proceed as follows: Peel the potatoes, wash them, slice them, wash them again, pat them dry and add them to your recipe. But there's a "but": depending on the recipe, the second washing may be a bad...May 19th 20252,661 15
Other pages you may also like
The perfect boiled egg
Making boiled eggs is always a delight and it pleases the young and old alike. This little transgenerational side puts them on the list of "things to do on Sunday evening when you don't know what to do" in many families (including mine)... That said, it's not that simple, you have to pay...January 30th 202115 K4.7
The right way to use a blender
You may well have a blender in your own kitchen. You know, that useful gadget that allows you to liquidize stuff at high speed into a smooth liquid. Of course, the most obvious use that comes to mind is for soups: if you have boiled some vegetables in water, with just a quick blast of the blender,...May 31th 201721 K5
Coarsely chopped herbs
Although we are in the middle of winter as I write these lines, you should not hesitate to make salads at this time, it is actually quite simple, rather fast, and so pleasant. A while ago, I already told you that a salad is a salad, but a salad with herbs is immediately something much better:...January 9th 202111 K4.9
The mock CAP baker's certificate exam
The next instalment in my life as an apprentice baker at the French INBP professional school. I’m now halfway through training and it’s still as exciting as ever, and exhausting – but maybe I’m just getting old, or both… Anyway, a few days ago we had to go through the mock CAP exam. A sort...May 1st 201818 K4.4
Small, regular pieces
When we cook, bake or pastry, we often have to cut food into small pieces, often cubes, to incorporate them into a recipe or preparation. How do you get regular pieces fairly quickly?November 28th 20208,2664.5
Post a comment or question
Follow this page
If you are interested in this page, you can "follow" it, by entering your email address here. You will then receive a notification immediately each time the page is modified or a new comment is added. Please note that you will need to confirm this following.
Note: We'll never share your e-mail address with anyone else.
Alternatively: you can subscribe to the mailing list of cooling-ez.com , you will receive a e-mail for each new recipe published on the site.