1,436 easy and fully explained recipes, with 66,216 photos and 78 videos

The blog of cooking-ez.com

Toss the salad

When you've finished preparing a salad, green or otherwise, it's usually time to add the dressing and toss.
It's often said to "toss the salad", which means to season and mix.

Is it easy? Not so easy...

5,551 5/5 based on 2 reviews

Last modified on: March 8^th 2024

Keywords for this post:Tips Tricks Salad Dressing Mixing Cutlery Hands

Toss the salad

Imagine, your salad bowl is well filled, almost full, with the delicious salad you've just prepared, and you're about to sit down to dinner, so you need to add the dressing, and above all mix it well so that all the dressing is evenly distributed over the salad.

So what's the problem? you might be thinking, just pour in the dressing and toss.

tourner une salade avec des couverts

In principle, of course, there's nothing revolutionary about it, but in practice, it's not so easy, especially if you have large pieces in your salad, for example a green salad with its leaves whole, not cut into chiffonade.

Pouring the dressing over it is no problem, but mixing it is not so easy. Naturally, you use your (salad) cutlery and try to do the best you can to mix it.
There's no secret about it, though: there's a big risk of getting a lot of sauce on the side (especially if the salad bowl is quite full), and it's very easy to get a few drops of sauce on your clothes.
When we were kids, my grandmother used to let us toss the salad, and we loved it. When we succeeded, she'd take one look at the contents of the salad bowl and say "You're ready for your wedding!" Maybe yours is too?

But let's face it, this cutlery method isn't very efficient, nor very quick, so how can we do it any other way?

Let's take a look at what's done in restaurants: they make all kinds of salads, and how do they turn them?

tourner salade à la main

It's both simple and ultra-efficient: they pour the dressing over the salad, often in a high-sided container, and then a cook stirs the whole thing with his or her hands, often gloved, which takes a few seconds for a perfectly turned salad, which is then arranged on the serving plates.

It's as simple as I said, you just don't have to be afraid of getting your hands "sauced".

To sum up: to turn a salad quickly and efficiently, it's best to go at it with both hands.

Lasts posts

The different cooking modes

In cooking, cooking means bringing food into contact with a source of heat, to transform it: improving its taste, and sometimes its texture. This contact with the heat source can be achieved in a number of ways: these are the cooking methods, and let's take a look at the main ones.
4975 July 24^th 2024

Clean your mixer easily

If you use a "bowl" or "blender" mixer, as opposed to a plunger, you've probably noticed that it's a bit of a hassle to clean it after use. And yet, with a simple trick, it can be done very quickly. See how here.
1,8455 June 26^th 2024

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.
2,3265 June 18^th 2024

Preservative oil, an asset for taste

When you prepare a dish using an ingredient that has been preserved in fat, for example a springtime mixed salad with tuna in oil or sun-dried tomatoes, you're probably going to make a french dressing (vinaigrette) next. In that case, why not use the preserved oil from the tuna or tomatoes?
2,4665 June 5^th 2024

Don't throw away disposable piping bags

Nowadays, it's fairly easy to find what professionals use as piping bags, i.e. disposable or "single-use" plastic ones. They're practical, functional and inexpensive, but disposable? That's debatable...
3,8675 May 28^th 2024

See all posts Random post RSS feeds

Other pages you may also like

Should asparagus really be cooked in bunches?