ABOUT SALADS
Vegetables must be . fresh, crisp and well dried for a salad. One flavour should not predominate over another. Shred lettuce with the fingers, or cut with a silver or well-polished knife. Do not mix dressing with lettuce till ready to serve, as it causes the salad to be flabby. Everything should be as cold as possible. When the flavour of onion or garlic is required, whilst the actual vegetable is not, rub the salad bowl with a cut onion or'garlic. Mint sauce is nice used in plain lettuce salad. Soak lettuce and watercress in cold water until, crisp, then drain in a coliander, and shake dry in a towel. Tomatoes and cucumbers are improved by soaking in cold water. Young nasturtium leaves are excellent in salads, and the flowers used as a garnish. Chop white of eggs with a fluted cutter, peel cucumber with a fluted cutter, slice and sprinkle with salt, stand for half an hour; wash and drain well.
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Bibliographic details
Dominion, Volume 24, Issue 62, 6 December 1930, Page 18
Word Count
163ABOUT SALADS Dominion, Volume 24, Issue 62, 6 December 1930, Page 18
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