SALAD SUCCESSES

Evening Post, Volume CXXIV, Issue 108, 3 November 1937, Page 27

SALAD SUCCESSES

One great point for the success of 4he salad is that the vegetables need to be young and* fresh cut, and also that they should not be left to soak in water far a long time. They all need washing and drying, and this last process is best done by shaking in a colander and then in a clean napkin. > ■ This drying is somewhat of a small art as, for the salad, the greenstuff should be quite free from moisture: Lettuce is best shredded with fingers, or, failing that, with a silver knife—a steel one must never be used. Tomatoes unskinned are anathema; if plunged into boiling water the skin peels off very easily. Beetroot, boiled of course, should be cut into fancy shapes, olives and cucumbers sliced, and radishes, unless very young and small, are also best cut up. Green salads are frequently served on the Continent with roast chicken, duck, goose, etc., and they are, too, a good accompaniment to a savoury omelette. • A French salad, strictly, consists of one kind of salad vegetable only, washed, dried, and shredded into small pieces 1 and mixed delicately with a good'dressing.