1,575 easy and fully explained recipes, with +66K photos and 77 videos

This site uses only a few technical cookies necessary for its operation. By continuing to browse, you accept their use.
To find out more...

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.

7,682 4.9/5 (18 reviews)

Keywords for this post:Salads Herbs Flavours Mixing Taste Patience

Last modified on: January 11^th 2021

For this post: Comment Follow Ask me a question Send to a friend

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:

salade brute 1) Put all the ingredients for your salad, in this case a simple salad of grated carrots, into the salad bowl.

salade ajout herbes 2) Add the herbs, in this case coarsely chopped parsley and a finely chopped shallot.

salade mélangée 3) Mix well with a fork, but don't add the sauce.

salade mélangée 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

Cut twice as fast

When you need to cut something long into small pieces, for example chopped chives or the stem of a spring onion, there's a simple gesture that doubles your cutting speed. Let's see how.
May 21^th 2026798

The other use for bowl scraper

Your kitchen or bakery utensils may include a horn (left) or a pastry cutter (right). These practical utensils are normally used to scoop the contents of a bowl or salad bowl - the horn - or to cut dough - the pastry cutter. But they also have another, very practical use - let's see what it is.
May 9^th 20261,189

The strange foam of potatoes in milk

As you may have already noticed, when you cook potatoes in milk, especially in small pieces (slices or cubes) for a gratin for example, a surprisingly abundant white foam forms on the surface. Where does it come from?
April 26^th 20261,378

A little leftover butter

Very often when you're making a cake, your recipe will tell you to melt some butter and mix it into the batter - a classic for cookies, cakes, moelleux and the like. And every time you do this, you'll have to butter the baking tin to prevent the dough from sticking during baking. Naturally,...
April 16^th 20261,3175

A tablet holder

Perhaps you too cook by consulting your recipe on a tablet or phone, and putting it down on your worktop? It's practical, but not the best solution. Here's a look at how you can make an inexpensive, almost universal stand.
March 14^th 20262,0455

See all posts Random post RSS feeds

Other pages you may also like

Steam for baking bread

What does steam have to do with bread-making? This is not only a bakers' secret, it is something you might not think of at all: if you make bread and bake it like a cake, you will end up with bread, but pale and with a thick, hard crust – a long way from the golden-brown crusty loaf you had in...
June 16^th 2021150 K4.5

Vitamin C against blackening

You've probably heard of this tip: to prevent fruit or vegetables from turning brown or black, simply add or sprinkle lemon juice over them. It's very effective, but why does lemon juice have this effect?
July 14^th 202311 K 15

The ideal restaurant

Like all passionate cooks (I suppose), from time to time I dream of opening my own restaurant. I imagine loads of things: it will be like this or like that, we'll do this, I'll cook that, the room will have this or that – in short, I dream.
October 15^th 201217 K4.4

A memo of utensil weights

You will no doubt have come across this problem while cooking: after starting a recipe, when you already have some ingredients in a pan and have maybe cooked them, you need to know the weight of the pan's contents so that you can take half out, or add the same weight of sugar, for example.
May 9^th 201129 K4.6

Preserving egg yolks

If you're using only the egg whites in a recipe (such as meringues ), you'll need to store the yolks until you're ready to use them again. There's nothing very complicated about this in principle - all you have to do is chill them, but there are a few pitfalls to be avoided in practice.
June 18^th 20249,6235